Grated Carrot Salad with Grilled Scallions

A great take on the traditional salad, this recipe comes from Joshua McFadden’s “Six Seasons: A New Way With Vegetables”. McFadden, a NYC chef, left the kitchen to work on the sustainable, organic Four Seasons Farm in Maine. There he learned the magic of in-season vegetables and about how much the way a vegetable is grown impacts the flavor of the vegetable. His recipes don’t use too many ingredients and really let the vegetables shine. We’re excited to learn and share more.

Yield 1 - scale as necessary

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

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GRATED CARROT SALAD WITH GRILLED SCALLIONS

Sweet carrots perfectly compliment the grilled scallions and burrata in this hearty take on a salad. If you're feeling adventurous, try it with the anchovy!

Ingredients

• 4 scallions, bottom and 1/2" off top trimmed
• 2-3 carrots, grated
• 1/4 c. walnuts, lightly toasted
• roughly chopped flat-leaf parsley
• 2 Tbsp fresh lemon juice
• Pinch dried chili flakes
• 1808 olive oil
• 1 ball burrata or fresh mozzarella
• Optional: 1/2 anchovy fillet, finely chopped

Instructions

1. Heat cast iron or heavy skillet over medium-high heat. Cut the scallions into lengths that will fit into the skillet. Char the scallions dry - no oil - turning them frequently, until they are blackened on the outer layer and very soft and juicy inside, about 8-10 min. Chop the scallions into 1/2" pieces and set aside.
2. As the scallions are cooking, prep the carrots by grating them on the large holes of a box grater, shredding them with a mandoline, or cutting them into julienne by hand. The finer, the better.
3. Put the carrots in a bowl and add the cooked scallions, walnuts, anchovies (if using), parsley, lemon juice, chile flakes, salt, and about 5 twists of black pepper. Toss well and let sit for a few minutes to let the seasonings marry and so the salt can draw out some of the carrot juices.
4. Toss again, taste, and dial in the flavors. Pour in the olive oil, toss, then plate.
5. Shred the burrata or mozzarella and distribute over the salad. Drizzle on a bit more oil to finish.

Notes

Source: McFadden, Joshua. "Six Seasons: A New Way With Vegetables"

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