GRATED CARROT SALAD WITH GRILLED SCALLIONS, WALNUTS AND DI STEFANO BURRATA
March 7, 2016
2 bunches scallions (about 16), roots and about ½ inch of the green tops trimmed off
12 ounces carrots (a mix of colors will be lovely), trimmed and peeled
1 cup walnuts, lightly toasted (xx), chopped so that some are quite fine and some are still chunky
2 anchovy fillets, finely chopped
½ cup lightly packed very roughly chopped flat-leaf parsley
Fresh lemon juice
Dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 ball of Di Stefano Cheese burrata or fresh mozzarella
Heat a cast-iron or other heavy skillet over medium-high, or light your grill. Cut the scallions into lengths that will fit into the skillet, or leave whole if you’re grilling them. Char or grill the scallions -- dry, no oil -- turning them frequently, until they are blackened on the outer layer and very soft and collapsed and juicy inside; this might take 8 to 10 minutes. Chop the scallions into ½-inch pieces and set aside.
As the scallions are cooking, prep the carrots by grating them on the large holes of a box grater, or shredding them using a mandoline or other appliance. You can also cut them into julienne by hand, but the finer, the better, because the seasonings will penetrate more deeply with carrots cut to a finer gauge.
Put the carrots in a bowl, add the scallions, walnuts, anchovies, parsley, ¼ cup lemon juice, ½ teaspoon chile flakes,½ teaspoon salt, and about 20 twists of black pepper. Toss well and let the salad sit for a few minutes so the seasonings can marry and the salt can draw out a bit of the carrot juice.
Toss again, taste, and dial in the flavors so they are really lively by adding more of any of them. Pour in about ¼ cup olive oil, toss, taste one more time, and then distribute on your plates or a platter.
Pull Di Stefano Cheese burrata or mozzarella into shreds or little blobs and distribute it over the salad. Drizzle on a bit more oil to finish and serve.