Words won’t do this masterpiece justice. You need to make this happen in your life as soon as you can.
40 mins | serves 6 | power up easy
2 bunches carrots with tops (hopefully exactly 20 carrots)
1/2 lemon, juice
1 tsp sea salt flakes
carrot top pesto:
3 cups lightly packed carrot tops, all stems discarded, roughly chopped
1/2 cup walnuts, toasted
30g parmesan, grated
small bunch basil, chopped
1 garlic clove
1/2 cup olive oil
Um, get your oven up as high as it goes, hopefully around the 220°C mark.
Prep the carrots, remove the tops and set them aside for a mo, leaving a classy amount of stem on the carrot – up to you what constitutes classy! Give ’em a wash and a bit of a scrub if needed, and cut any large ones in half lengthways.
Get a baking tray, one that can handle direct heat, add a big splash of olive oil and get it smokin’ hot on the hob. Stir fry the carrots for about 6-8mins until they are nicely browned in patches. Whack the baking tray straight in the oven and cook for 10-12mins.
Meantime, make pesto! Carrot tops into a whizzer with the basil and pulse. Add the walnuts, parmesan, garlic and blitz. Add the olive oil in stages until you get the consistency you desire. Season.
Let the carrots cool a little before tossing in the pesto (you won’t need all the pesto you made, yey!). Transfer to your serving plate and lay on the burrata bombs.
Take a handful more sprigs of carrot tops and dress the salad with them and a hearty squeeze of lemon juice. Sprinkle each burrata with the sea salt, and that is it. Cut the burrata’s open at the table for spectacular effect and awe among diners.
As we’d had the good fortune to find purple carrots on our trip to Borough Market, we subbed out one bunch of carrots with tops for these beauties. We still had plenty of tops to make the pesto and garnish.
We found this on Food52. Food52 found it in April Bloomfield‘s book A Girl and Her Greens, and adpated it a little bit. This is April of The Spotted Pig/Michelin Star fame, so no wonder it’s freakin genius.