Ommouk Houria (chopped Carrot Salad)
Ingredients
- 2 tablespoons fresh mint
- 1 medium garlic clove (about 1/10 ounce, 3 g), peeled
- 1 pound carrots (450 g], peeled and cut into 1/2-inch (1.25 cm) pieces
- 2 cups water (480 ml)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 10 capers (about 1/3 ounce, 10 g)
- 1 medium head romaine lettuce (14 ounces, 395 g
- 1 large hard cooked egg, sliced
- 10 Greek black olives
Instructions
Process the mint with the metal blade of a food processor until coarsely chopped, about 5 seconds; reserve. Drop the garlic through the feed tube with the metal blade in place and the motor running. Process until finely chopped, about 5 seconds; reserve. Cook the carrots in the water with 1/2 teaspoon salt until just tender, about 4 minutes. Drain and run under cold water to stop further cooking. When cool, pulse with the metal blade to a coarse chop, about 6 times. Set aside in a large bowl. Toss the chopped garlic, mint, remaining 1/2 teaspoon salt, pepper, olive oil, vinegar and capers with the carrots. Refrigerate until well chilled, at least 1 hour. Serve on a bed of lettuce leaves, garnished with the egg slices and olives. Makes 6 servings
