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Senegalese Green Salad:
Salade Côte Cap Verte

What's The Big Idea?

It is quite normal in Senegal to serve a salad - often with bread - after the main course but before any dessert, and this one is very typical.

Shopping List

Here's the list of what you need:

  • Mixed greens - such as lettuce, spinach or watercress - enough for 4 people
  • 4 hard boiled eggs
  • 8fl oz olive oil
  • 4fl oz tarragon vinegar
  • 1 clove of garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons runny honey

What To Do

  • In a salad bowl combine the greens (e.g. lettuce, spinach, watercress, romaine), roughly shredded
  • Shell and finely chop the hard boiled eggs, and sprinkle over the greens
  • Mix all the remaining ingredients in a container with a lid (e.g. an old jam jar). Shake vigorously
  • When you are ready to serve the salad, shake the dressing again and decant into a more suitable serving vessel

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