Carrot Salad Lettuce Wraps with Hard-Boiled Eggs, Mayo & Capers

Directions

1. Boil the eggs: place them in a small saucepan, cover with water, bring to a boil, then reduce to a simmer for 8 minutes. Drain and cool under cold running water.
2. While the eggs cook, wash and dry the lettuce, carrots, and parsley.
3. Whisk together lemon juice with olive oil, honey, Dijon, cumin, salt, and pepper to make the dressing.
4. Remove parsley leaves from the stems, mince and stir them into the dressing.
5. Peel and coarsely grate the carrots, then fold them into the dressing and let the salad sit to mingle flavors.
6. Peel the eggs and halve them; sprinkle with a little salt.
7. In a small bowl, combine mayonnaise with a splash of water and a pinch of salt to loosen it.
8. Separate the lettuce into individual leaves and stack two leaves per wrap on each plate.
9. Pile the carrot salad and egg halves onto the lettuce, drizzle with the mayo, scatter capers, and season with pepper before serving.