Here is a simple salad or starter from Niger of cabbage dressed with lemon, olive oil and vinegar served with a crushed hard-boiled egg garnish.
Prep time: 20 minutes/Cook time: 30 minutes/Serves: 4
Ingredients:
1/4 red cabbage, finely shredded
1/4 white cabbage, finely shredded
4 eggs
lemon juice
olive oil
vinegar
1 small onion shallot, finely chopped
1/2 bell pepper but into small cubes (brunoise)
coarse salt, pepper
Method:
Mix the cabbage in a large bowl and sprinkle over the salt. Squeeze the cabbage to mix in the salt for a few minutes then cover with a loth and set aside for 20 minutes to soften.
Bring a pan of water to a boil, add the eggs and cook for 10 minutes. At this time, transfer the eggs to a bowl of cold water and leave for 10 minutes. At this point peel the eggs. Remove the whites from the yolks and finely shred the whites. Place the yolks in a bowl and mash.
Mix the cabbage with the egg whites, bell peppers and onion. Dress with lemon juice, vinegar, olive oil, salt and black pepper. Turn into a serving bowl, scatter over the mashed egg yolks and serve.
