Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata

Fall carrots are dense and sweet, thanks to the cool nights, and mature carrots’ large size makes them easy to grate. Don’t be put off by the anchovy in this dish—it works so well with the grilled scallion and the burrata. In fact, this could be the dish that helps you understand why people love anchovies so much

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a cast-iron or other heavy s?illet over medium-high heat (or heat a grill). Cut the scallions into lengths that will ?it into the s?illet, or leave whole i? you’re grilling them. Char or grill the scallions—dry, no oil— turning them ?requently, until they are blac?ened on the outer layer and very so?t and colla?sed and ?uicy inside, ? to 10 minutes. Cho? the scallions into ½-inch ?ieces and set aside.

Step 2

As the scallions are coo?ing, ?re? the carrots by grating them on the large holes o? a box grater or shredding them using a mandoline or other a??liance. You can also cut them into ?ulienne by hand, but the ?iner, the better, because the seasonings will ?enetrate more dee?ly into carrots cut to a ?iner gauge.

Step 3

Put the carrots in a bowl and add the scallions, walnuts, anchovies, ?arsley, lemon ?uice, chile ?la?es, ½ teas?oon salt, and about 20 twists o? blac?

Step 4

?e??er. ?oss well and let the salad sit ?or a ?ew minutes so the seasonings can marry and the salt can draw out a bit o? the carrot ?uices.

Step 5

?oss again, taste, and dial in the ?lavors so they are really lively by adding more o? any o? them. Pour in ¼ cu? olive oil and toss. ?aste again, then distribute on your ?lates or a ?latter.

Step 6

Pull the burrata or mo??arella into shreds or little blobs and distribute it over the salad. Dri??le on a bit more oil to ?inish and serve.