Lettuce and Olive Salad with Mint
Ingredients
- 1 pcButterhead lettuce (leaves separated and dried)
- 100 gGreen olive (pitted)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil
- 1 pcGarlic (crushed into a paste)
- 10 gMint fresh (finely sliced)
- 1 pinchGray sea salt
- 1 tspSumac
- 1 tbspPomegranate molasses
Method
Crisp lettuce leaves glistening under a lemony emulsion. Garlic and mint provide a sharp freshness that cuts through the richness of the green olives.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This salad does not keep once dressed as the lettuce loses its crunch. Consume immediately.
