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    African Recipe of the Week: Chopped Egg Salad from Senegal

    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! 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.
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