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OMMOUK HOURIA (CHOPPED CARROT SALAD)
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
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
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Carrot Salad 02