Difference between revisions of "Salade Côte Cap Verte"

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== Description ==
 
== Description ==
 
[[File:Salade cote cap verte.jpg|thumb|Photo of Salade Côte Cap Verte]]Salad with chopped eggs.
 
[[File:Salade cote cap verte.jpg|thumb|Photo of Salade Côte Cap Verte]]Salad with chopped eggs.
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== Directions ==
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== Procedures ==
 
# In a salad bowl: combine 2 to 3 cups of any available greens as [[lettuce]], [[spinach]], watercress, romaine, cut in coarse chunks. Arrange in mounds on 6- to 7-inch salad plates. Chop 4 hard boiled [[egg]]s finely (or put through sieve). Sprinkle [[egg]]s heavily over the mound of greens.
 
# In a salad bowl: combine 2 to 3 cups of any available greens as [[lettuce]], [[spinach]], watercress, romaine, cut in coarse chunks. Arrange in mounds on 6- to 7-inch salad plates. Chop 4 hard boiled [[egg]]s finely (or put through sieve). Sprinkle [[egg]]s heavily over the mound of greens.
 
# In a jar: combine: 1 cup [[vegetable oil|salad oil]] (use part [[olive oil]] if possible), ½ cup [[tarragon vinegar]], 1 tsp [[garlic powder]] (or crushed cloves), 1 tsp [[salt]], ½ tsp freshly ground [[pepper]], 1 tbsp salad herbs and 2 tbsp honey. Shake thoroughly.
 
# In a jar: combine: 1 cup [[vegetable oil|salad oil]] (use part [[olive oil]] if possible), ½ cup [[tarragon vinegar]], 1 tsp [[garlic powder]] (or crushed cloves), 1 tsp [[salt]], ½ tsp freshly ground [[pepper]], 1 tbsp salad herbs and 2 tbsp honey. Shake thoroughly.
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[[Category:Hard-boiled egg Recipes]]
 
[[Category:Hard-boiled egg Recipes]]
 
[[Category:Lettuce Recipes]]
 
[[Category:Lettuce Recipes]]
[[Category:Recipes that need photos]]
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[[Category:Romaine lettuce Recipes]]
 
[[Category:Romaine lettuce Recipes]]
[[Category:Senegalese Appetizers]]
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[[Category:Senegalese cuisine]]
[[Category:Senegalese Salads]]
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[[Category:Appetizer Recipes]][[Category:Senegalese cuisine]]
[[Category:Spinach Recipes]]
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[[Category:Salad Recipes‏‎]][[Category:Spinach Recipes]]
 
[[Category:Tarragon vinegar Recipes]]
 
[[Category:Tarragon vinegar Recipes]]
 
[[Category:Watercress Recipes]]
 
[[Category:Watercress Recipes]]

Latest revision as of 07:38, 14 July 2012

Description

File:Salade cote cap verte.jpg
Photo of Salade Côte Cap Verte

Salad with chopped eggs.

La Salade is so important in French cuisine that in Senegal it may be used both as an appetizer or as a salad following the main dish. When serving the entrée, present the Yassa first and then bring your Salade Côte Cap Verte. It is correct to serve French bread at this time.


Ingredients


Procedures

  1. In a salad bowl: combine 2 to 3 cups of any available greens as lettuce, spinach, watercress, romaine, cut in coarse chunks. Arrange in mounds on 6- to 7-inch salad plates. Chop 4 hard boiled eggs finely (or put through sieve). Sprinkle eggs heavily over the mound of greens.
  2. In a jar: combine: 1 cup salad oil (use part olive oil if possible), ½ cup tarragon vinegar, 1 tsp garlic powder (or crushed cloves), 1 tsp salt, ½ tsp freshly ground pepper, 1 tbsp salad herbs and 2 tbsp honey. Shake thoroughly.
  3. Serve dressing separately.