Rating: 3.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Traditional West African meals are not served in courses. Some families, like my friends the Komaclos, borrow a French custom and start meals with a plate of crudités--crisp vegetables that add color to the meal. The dipping sauce, similar to Thousand Island dressing, combines light mayonnaise and cocktail sauce.

Recipe by Cooking Light April 2003

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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: about 1 cup salad, 1 1/2 teaspoons vinaigrette, and about 1 1/2 tablespoons dipping sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; rinse with cold water. Drain. Place potatoes in a large bowl. Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. Cook 1 minute or until crisp-tender. Drain; rinse with cold water. Drain. Add cauliflower mixture to potatoes. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. Add carrot to potato mixture, tossing gently to combine. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain; rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices. Arrange lettuce and cabbage leaves alternately on a large platter.

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  • To prepare vinaigrette, combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce. Spoon potato mixture over lettuce; top with beets.

  • To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use). Add cocktail sauce and remaining ingredients, stirring well to combine. Serve with vegetables.

Nutrition Facts

125 calories; calories from fat 30%; fat 4.2g; saturated fat 0.6g; mono fat 0.9g; poly fat 0.3g; protein 2.7g; carbohydrates 20.7g; fiber 3.7g; cholesterol 3mg; iron 1.1mg; sodium 425mg; calcium 41mg.
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