Name: Carrot Salad Lettuce Wraps with Hard-Boiled Eggs, Mayo & Capers
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 3 tbsp capers; 9 medium carrots; 18 eggs; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt

Carrot Salad Lettuce Wraps with Hard-Boiled Eggs, Mayo & CapersCarrot Salad Lettuce Wraps with Hard-Boiled Eggs, Mayo & Capers — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

3 tbsp capers

9 medium carrots

18 eggs

1 small bunch Italian (flat-leaf) parsley

3 lemons

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

Instructions

Place eggs in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl. Add oil, honey, Dijon, and spices, then whisk to combine the dressing.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl, stir to combine the salad, and set aside.

Peel and halve the eggs. Season with salt.

Place mayo, water, and additional salt in a small bowl. Whisk to combine.

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates; fill with carrot salad and eggs. Spoon mayo sauce over eggs, top with capers, and season with pepper. Enjoy!

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