Updated: Apr 25
This is a super simple spring or summer salad. I love how the flavors come together with the creamy burrata. Feel free to substitute mozzarella for burrata.
This is one of my favorite cookbooks, one I knew I wanted as soon as I saw it on a bookshelf. It is packed with tremendous recipes, lots of flavor and a book I use often. I love the creative dishes and unique twists on old dishes.
For more recipes from this book click here.
1 ball Burraaa
1 large bunch scallions
2/3 lb carrots, in mixed colors. Grated
1 cup walnuts, lightly toasted and chopped roughly
1 anchovy fillet, chopped, (optional)
1/2 cup parsley, minced
1/4 cup lemon juice
1/2-1 teaspoon chili flakes
Salt and pepper to taste
Good olive oil
Clean scallions and either pan sauté or grill them, without oil, till well charred. I separated the greens and whites as they chart at different times. Don’t be shy charring the scallions. Cut into 1/2 inch pieces.
To the grated carrots add the scallions and all other ingredients, mix well and taste for lemon, salt and chili. Spiciness will develop over time, Allow to sit for about an hour for the flavors to mingle and develop. To serve: Add the ball of burrata to the center of the bowl. Surround by the carrot mix.
You can omit the anchovies for a vegetarian version.