Salade Côte Cap Verte

Salade Côte Cap Verte Recipe from Cape Verde with Lettuce, Eggs, and Tangy Dressing

Region / culture: Cape Verde | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Salade Côte Cap Verte is a classic French salad that is both delicious and nutritious. This salad is perfect for a light lunch or as a side dish for a dinner party. The combination of fresh greens, hard-boiled eggs, and a tangy dressing makes this salad a crowd-pleaser.

History

Salade Côte Cap Verte has its origins in the coastal region of Cap Vert in France. This salad has been a staple in French cuisine for centuries, with its simple yet flavorful ingredients making it a popular choice among food enthusiasts.

Ingredients

2 to 3 cups of any available greens such as lettuce, spinach, watercress, or romaine, cut into coarse chunks
4 hard-boiled eggs
1 cup salad oil (use part olive oil if possible)
0.5 cup tarragon vinegar
1 tsp garlic powder (or crushed cloves)
1 tsp salt
0.5 tsp freshly ground pepper
1 tbsp salad herbs
2 tbsp honey

How to prepare

In a salad bowl, combine 2 to 3 cups of any available greens such as lettuce, spinach, watercress, romaine, cut into coarse chunks. Arrange in mounds on 6- to 7-inch salad plates.
Finely chop 4 hard-boiled eggs (or put through a sieve). Sprinkle the eggs heavily over the mound of greens.
In a jar, combine 1 cup of salad oil (use part olive oil if possible), 0.5 cup of tarragon vinegar, 1 tsp of garlic powder (or crushed cloves), 1 tsp of salt, 0.5 tsp of freshly ground pepper, 1 tbsp of salad herbs, and 2 tbsp of honey. Shake thoroughly.
Serve the dressing separately.

Variations

Add crumbled bacon or grilled chicken for extra protein.
Substitute balsamic vinegar for tarragon vinegar for a different flavor profile.

Cooking Tips & Tricks

Be sure to use fresh, high-quality ingredients for the best flavor.

- Make sure to cut the greens into coarse chunks to give the salad a rustic look.

- The dressing can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions

Serve this salad as a light lunch or as a side dish with grilled chicken or fish.

Cooking Techniques

The key to this salad is in the dressing - be sure to shake it thoroughly to ensure all the flavors are well combined.

Ingredient Substitutions

If you don't have tarragon vinegar, you can use white wine vinegar or apple cider vinegar as a substitute.

Make Ahead Tips

You can prepare the dressing ahead of time and store it in the refrigerator for up to a week. Just shake well before serving.

Presentation Ideas

Arrange the salad on individual plates in a mound for an elegant presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not reheat.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This salad is rich in vitamins A, C, and K, as well as iron and calcium.

Alergens

This recipe contains eggs.

Summary

This salad is a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Salade Côte Cap Verte is a classic French salad that is both delicious and nutritious. With fresh greens, hard-boiled eggs, and a tangy dressing, this salad is sure to be a hit at your next meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Salade Côte Cap Verte. It was a warm summer day, and I was visiting my friend Marie in the small village of Cap-Verte. We were sitting in her cozy kitchen, sipping on some refreshing mint tea, when Marie suddenly pulled out a tattered old cookbook from her cupboard.

"Have you ever tried this salad before?" she asked, a mischievous twinkle in her eye.

I shook my head, intrigued by the exotic-sounding name. Marie flipped through the pages of the cookbook, her fingers stained with years of cooking experiments. Finally, she landed on a page that was marked with a faded yellow post-it note.

"This is a traditional recipe from my grandmother," she explained. "It's a staple at our family gatherings, and I think you'll love it."

As Marie read out the ingredients and instructions, I couldn't help but feel a surge of excitement. The combination of fresh vegetables, savory seafood, and tangy dressing sounded absolutely divine. I made a mental note to recreate this dish in my own kitchen as soon as I returned home.

After bidding farewell to Marie and promising to keep in touch, I made my way back to my own village. As soon as I stepped through the door of my humble abode, I set to work gathering the ingredients for the Salade Côte Cap Verte. I carefully washed and chopped the crisp lettuce, juicy tomatoes, and crunchy cucumbers, savoring the vibrant colors and textures.

Next, I prepared the seafood component of the salad. I decided to use fresh shrimp and calamari, as I knew their delicate flavors would perfectly complement the other ingredients. I seasoned the seafood with a blend of aromatic spices and quickly sautéed them in a hot pan until they were perfectly cooked.

Finally, it was time to prepare the dressing. I whisked together olive oil, lemon juice, garlic, and a touch of Dijon mustard, creating a zesty vinaigrette that would tie all the flavors of the salad together. I carefully tossed the vegetables, seafood, and dressing together, making sure each ingredient was coated in the tangy dressing.

As I took my first bite of the Salade Côte Cap Verte, I was transported back to Marie's cozy kitchen in Cap-Verte. The flavors were fresh, vibrant, and utterly delicious, just as she had promised. I knew that this recipe would become a beloved favorite in my own repertoire.

Over the years, I have made the Salade Côte Cap Verte countless times, each time adding my own personal touch to the dish. Sometimes I would add a sprinkle of fresh herbs for an extra burst of flavor, or a handful of toasted nuts for some crunch. Each time I made the salad, I would think back to that warm summer day in Cap-Verte, and how a simple recipe had brought me closer to my friend Marie and her family's culinary traditions.

Now, as I sit in my own cozy kitchen, surrounded by the aroma of fresh herbs and spices, I can't help but feel grateful for the friendships and memories that cooking has brought into my life. Each recipe is not just a collection of ingredients and instructions, but a gateway to new experiences, cultures, and stories. And the Salade Côte Cap Verte will always hold a special place in my heart, reminding me of the joy of discovery and the magic of sharing food with loved ones.