Jordan Curtis (@hoteatscoolfeets)
Serves 4 (as a side, or 2 as a main course)
Ingredients:
For the Carrots
• 2 bunches young, slender carrots (approximately 1 pound), greens attached
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
To Assemble and Serve
• 6-8 ounces stracciatella or ball fresh burrata cheese
• 2-3 tablespoons chili crisp (Chili Royale brand from Oregon was used in this recipe)
• 1 tablespoon extra-virgin olive oil (high-quality finishing oil)
• 1 lemon, for zesting and juice
• Flaky sea salt (such as Jacobsen Salt Co.), for finishing
Instructions:
For the Carrots
- Preheat your grill to medium-high heat (approximately 400 degrees). Trim the carrots, leaving about 1/2 inch of the stems attached. Thoroughly wash and dry the carrots. Do not discard the carrot tops. Select about 1/2 cup of the most tender, vibrant carrot greens; rinse, dry and reserve for garnish.
- In a large bowl, toss the carrots with olive oil, kosher salt and black pepper. Transfer the carrots to the preheated grill, placing them perpendicular to the grates. Grill for 5-7 minutes, turning occasionally, until they are tender and show beautiful, dark char marks. They should be soft but still have a strong bite.
To Assemble and Serve
- While the carrots are still warm, spread stracciatella (or place the burrata) in the center of a serving platter. Season the stracciatella with flaky salt, and then arrange the hot, grilled carrots on top.
- Generously spoon the chili crisp over the stracciatella and the carrots. Drizzle the whole dish with extra-virgin olive oil. Grate fresh lemon zest over the platter, and add a final small sprinkle of flaky sea salt. Garnish with the reserved tender carrot tops. Serve immediately.
