Grated Carrot Salad with Spring Onion, Walnuts and Burrata
When the nights start to cool, the carrots become so delicious it’s lovely to find a dish that really allows them to sing. This dish has a touch of anchovy in it, you can of course leave it out, but it is so finely chopped, it disappears, so I suggest you give it a try even if you think you don’t like it!
INGREDIENTS
6 Spring Onions, trimmed but using a bit of the green top.
6 Medium sized carrots – if you can get a mix of colours, it looks attractive
100g Walnuts, lightly toasted and then roughly chopped
2 Anchovy fillets, very finely chopped
A bunch of flat leaf parsley
Juice of 1 small lemon
1 Burrata
Extra Virgin Olive Oil – we use Talismano from Marco Rizzo in Campania. Wonderful with vegetables and also with burrata.
½ tsp Dried chili flakes
Flaked salt and freshly ground black pepper
METHOD
Heat a heavy bottomed pan over a medium-high heat. Cut the spring onions to fit the pan, or keep whole if they fit. Char grill the onions turning frequently until they are charring on the outside and collapsing inside (8-10 mins). You should be able to do this dry, with no oil. Then chop into 1cm pieces and set aside.
Whilst the onions are cooling grate the carrots on the widest setting and place in a bowl. Add the spring onions, walnuts, anchovies, parsley, lemon juice, chili flakes, seasoning and toss well. Allow to marry for a few minutes.
Pour over a generous glug of Extra Virgin Olive Oil (equivalent to ¼ cup or 60ml) and combine well. Adjust seasoning to taste.
Plate up and then add the burrata, torn and scattered on top. Final drizzle of olive oil to serve.