Salade côte cap verte is a simple Senegalese salad that combines hard-boiled eggs with salad greens and a flavorful salad dressing. The hard-boiled eggs are finely chopped and placed on a large serving platter over coarsely chopped greens, usually leaf lettuce, watercress, or spinach.

Often served on the side, the salad dressing is made with oil, dried herbs, garlic, ground pepper, and salt. In Senegal, this dish, which reflects the influence of French cuisine, is served both as a salad and as an appetizer.