18 Jun 2010
How To Make It!
In a salad bowl: Combine 2 to 3 cups any kind of lettuce, and arrange in mounds on 6-7" salad plates. Chop 4 hard boiled eggs finely (or put through sieve). Sprinkle eggs heavily over the mound of greens. In a jar: Combine: 1 cup salad oil (use part olive oil If possible) 1/2 cup tarragon vinegar 1 tsp. garlic powder (or crushed cloves) 1 tsp. salt 1/2 tsp. freshly ground pepper 1 Tbs. salad herbs 2 Tbs. honey Shake thoroughly. Serve dressing separately. Want to find more African recipes? Check out our African Recipes Page
In Senegal, this salad may be used both as an appetizer or as a salad following the main dish. Enjoy this delicious, light salad anytime this summer!