Salade Côte Cap Verte

Description
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 entree, present the Yassa first and then bring your Salade Cote Cap Verte. It is correct to serve French bread at this time.

Ingredients

 * 2 to 3 cups any available greens as LETTUCE, SPINACH, WATERCRESS, ROMAINE
 * 4 HARD BOILED EGGS
 * 1 cup SALAD OIL
 * 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

Directions
Combine 2 to 3 cups any available greens as LETTUCE, SPINACH, WATERCRESS, ROMAINE, cut in coarse chunks. Arrange in mounds on 6- to 7-inch salad plates. 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.
 * 1) In a salad bowl:
 * 1) Chop 4 HARD BOILED EGGS finely (or put through sieve).
 * 2) Sprinkle eggs heavily over the mound of greens.
 * 3) In a jar:
 * 1) Shake thoroughly. Serve dressing separately.