Prep 10 mins
Cook 10 mins
The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006
- 2 -3 cups salad greens, such as leaf lettuce, spinach, watercress, romaine, cut in coarse chunks
- 4 hard-boiled eggs, finely chopped
- 1 cup salad oil (or use part olive oil)
- 1⁄2 cup tarragon vinegar
- 1 teaspoon garlic powder (or crushed cloves)
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 tablespoon dried herbs (your choice)
- 2 tablespoons honey
- Arrange greens in mounds on 6- to 7-inch salad plates.
- Sprinkle eggs heavily over the mound of greens.
- Combine dressing ingredients in a jar& shake thoroughly.
- Serve dressing separately.
DH & I are NY resolved to limit sweet treats & eat lighter. He often eats his main meal at work & I am left to my own devices, so I went in search of a tasty salad & found this among your recipes. The simple ingredients & ease of prep make this salad an excellent choice. While I made the salad for 1, I did make a full recipe of the dressing. I used the olive oil option, halved the vinegar amt (DH prefers a lighter vinegar flavour as opposed to a stronger one), randomly sprinkled dried herbs from my spice rack (not sure which or how much) & esp liked the honey flavour. Like the prior reviewer, I think this dressing will be good on other salads. I enjoyed your salad w/Recipe #191883 by Mainely Debbie. Thx for posting this recipe for us SQ.
Very Very tasty- I will make the dressing for other salads as well. I added a little extra garlic powder, dried parsley, fresh thyme, and just a pinch of basil, the honey added just the right amount of sweetness. I have the rest of the eggs, salad greens, and dressing all boxed up for lunch at work tomorrow.