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
Serve dressing separately. Want to find more African recipes? Check out our African Recipes Page.