Recipes Wiki

Salade Côte Cap Verte

42,411pages on
this wiki
Add New Page
Add New Page Comment1

Description Edit

Salade cote cap verte

Photo of Salade Côte Cap Verte

Salad with chopped eggs.

La Salade is so important in French cuisine that in Senegal it may be used both as an appetizer or as a salad following the main dish. When serving the entrée, present the Yassa first and then bring your Salade Côte Cap Verte. It is correct to serve French bread at this time.

Ingredients Edit

Directions Edit

  1. In a salad bowl: combine 2 to 3 cups of any available greens as lettuce, spinach, watercress, romaine, cut in coarse chunks. Arrange in mounds on 6- to 7-inch salad plates. Chop 4 hard boiled eggs finely (or put through sieve). Sprinkle eggs heavily over the mound of greens.
  2. In a jar: combine: 1 cup salad oil (use part olive oil if possible), ½ cup tarragon vinegar, 1 tsp garlic powder (or crushed cloves), 1 tsp salt, ½ tsp freshly ground pepper, 1 tbsp salad herbs and 2 tbsp honey. Shake thoroughly.
  3. Serve dressing separately.

Also on Fandom

Random Wiki