Dish

Salade Côte Cap Verte

Green Cape Salad

Salade Côte Cap Verte is made with a variety of fresh vegetables such as lettuce, tomatoes, cucumbers, and onions. The salad is then topped with grilled fish or chicken and a vinaigrette dressing made with lemon juice, olive oil, and Dijon mustard. The combination of fresh vegetables and protein makes this salad a nutritious and satisfying meal.

African cuisine› West African cuisine› Senegalese cuisine

Salad

Origins and history

Salade Côte Cap Verte has its roots in Senegal, where it is a popular dish. It is often served at family gatherings and special occasions. The salad is named after the Cap Vert peninsula, which is located in the westernmost part of Senegal.

Dietary considerations

Gluten-free, dairy-free

Variations

Salade Côte Cap Verte can be made with different types of protein such as shrimp or beef. The vinaigrette dressing can also be customized by adding different herbs and spices.

Presentation and garnishing

Salade Côte Cap Verte should be presented in a large bowl with the grilled protein on top. The salad can be garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To make the vinaigrette dressing, whisk the lemon juice, olive oil, and Dijon mustard together in a bowl. Add salt and pepper to taste.

Side-dishes

Grilled plantains or sweet potatoes

Drink pairings

White wine or a light beer

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