Queen Of Sheba Salad

Queen Of Sheba Salad Queen Of Sheba Salad

Yield: 8 small salads

Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.

In a 1-quart bowl:

Combine: 1 1/2 Ibs. FIRM TOMATOES, cut in tiny wedges with seeds removed
1/2 cup SWEET ONIONS, finely chopped
1 clove GARLIC, finely chopped
1 HOT CHILI PEPPER, finely chopped
1/2 cup PEPPERONI, thinly sliced (optional).

Sheba Sauce

Combine: 1 cup KETCHUP
1/4 cup VlNEGAR
1/2 cup OIL
1/2 cup SWEET WHITE WINE (Muscatel or Madeira)
1 tsp. WORCESTERSHIRE SAUCE
1 tsp. SALT
1/4 tsp. BLACK PEPPER
few drops TABASCO SAUCE.

Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.

Tagged as:

Ethiopian Recipes, Queen Of Sheba Salad, Ethiopian Food, Traditional Foods

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