That being said, I was more than surprised to find this chopped Senegalese Egg salad. You don't find

We've been going through a health-kick in the Chef Afrik household. My mother is a very healthy eater in general, but we've taken it to overdrive with lots of juicing, fruits and salads. I am also currently training for a 10k next month, so this diet (with lots of carbs) has been great for my body. I am feeling refreshed and stronger. Not forgetting that my skin is the best it has been in a long time!
That being said, I was more than surprised to find this chopped Senegalese Egg salad. You don't find many salads panzerband (those made with green vegetables) in african cuisine. This has been my experience so far, so I am not sure if this is a french influence or that salads are a large part of Senegalese cuisine.
In a salad bowl: 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. Chop  4 HARD BOILED EGGS finely (or put through sieve). Sprinkle  eggs heavily over the mound of greens.
1/2 cup TARRAGON VINEGAR 1 tsp. GARLIC POWDER (or crushed cloves) 1 tsp. SALT 1/2 tsp. FRESHLY GROUND PEPPER 1 Tbs. SALAD HERB 2 Tbs. HONEY.   Shake  thoroughly.  Serve dressing separately.
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