World Recipe: Salade Côte Cap Verte

12 Abr World Recipe: Salade Côte Cap Verte

Salade Côte Cap Verte comes from Senegal, a West African country known for its vibrant flavours and fresh coastal cuisine. Inspired by the Cap-Vert peninsula, where the ocean breeze meets fertile land, this salad reflects simplicity and natural ingredients. It combines leafy greens with a sweet and tangy dressing, creating a light yet flavourful dish that can be enjoyed as a starter or a refreshing side.

Ingredients

• Lettuce
• Spinach
• Watercress
• Hard-boiled eggs
• 1 cup olive oil
• 1/2 cup tarragon vinegar
• Garlic powder (or fresh garlic cloves)
• Salt
• Freshly ground black pepper
• Mixed dried herbs for salad
• A few tablespoons of honey

Preparation

• Begin by thoroughly washing the lettuce, spinach and watercress. Drain well to remove excess water.
• In a large salad bowl, combine the watercress, lettuce and spinach, mixing them gently to distribute the greens evenly.
• Chop the hard-boiled eggs into small pieces and sprinkle them generously over the leafy mixture.
• In a separate bowl, prepare the dressing. Combine one cup of olive oil, half a cup of tarragon vinegar, a few tablespoons of honey, a pinch of pepper, salt to taste and one teaspoon of garlic powder (or finely crushed fresh garlic).
• Add a dash of mixed dried herbs for extra aroma. Whisk everything together until well blended.
• Finally, pour the dressing over the salad just before serving and toss lightly to coat all the ingredients.

Serve fresh and enjoy this bright and wholesome Senegalese classic.