Lettuce and Olive Salad with Mint

Crisp lettuce leaves glistening under a lemony emulsion. Garlic and mint provide a sharp freshness that cuts through the richness of the green olives.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 173
• Protein: 1 g
• Carbs: 6 g
• Fat: 16 g

Ingredients

• 1 piece Butterhead lettuce ( leaves separated and dried )
• 100 g Green olive ( pitted )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil
• 1 piece Garlic ( crushed into a paste )
• 10 g Mint fresh ( finely sliced )
• 1 pinch Gray sea salt
• 1 tsp Sumac
• 1 tbsp Pomegranate molasses

Instructions

1. Preparing the crunch

   Wash the lettuce in very cold water. Spin it dry vigorously; the leaves must be perfectly dry for the dressing to stick. Tear them coarsely by hand.

2. Lemon-pomegranate emulsion

   Mince the garlic and crush it into a paste with a pinch of salt. In a bowl, whisk the lemon juice, pomegranate molasses, and sumac with the olive oil until the mixture becomes cloudy and homogeneous.

3. Assembly and serving

   Mix the lettuce, olives, and chopped mint. Pour the dressing and toss by hand. Each leaf should be glossy and well-seasoned. Serve immediately before the lettuce softens.

Chef's tips

• Never cut lettuce with a knife; tear it by hand to prevent browning.
• Make the dressing ahead of time but only toss it right before serving.

Storage

This salad does not keep once dressed as the lettuce loses its crunch. Consume immediately.