Mediterranean Carrot Salad
|Garlic||4 Clove (20 gm), crushed|
|Oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Seedless black olives||12|
Scrape the carrots, quarter lengthwise and then cut into 1/2 inch (1.25 cm) strips.
Put the carrots and garlic in a dish.
Add the sugar and salt and pepper to taste.
Sprinkle with 1 1/2 tablespoons of oil and half the lemon juice.
Cover and microwave on HIGH for 12 minutes.
Leave to cool completely, then chill in the refrigerator.
Just before serving, mix together the egg yolk, mustard and salt and pepper to taste.
Add the remaining oil in a thin trickle, beating constantly to obtain a thick mayonnaise.
Add the remaining lemon juice.
Taste and adjust seasoning.
Add the chopped parsley and the olives to the carrots.
Pour the mayonnaise into a sauceboat