Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata – The Oil and Vinegar Cellar

Ingredients

• 2 bunches scallions, trimmed
• 3/4 pound carrots (a mix of color), trimmed and peeled
• 1 cup walnuts, lightly toasted and chopped fine
• 2 anchovy fillets, finely chopped
• 1/2 cup lightly packed, roughly chopped parsley
• 1/4 cup lemon juice
• 1/2 tsp dried chilli flakes
• salt and freshly ground pepper
• 1 ball burrata or very fresh mozzarella
• extra-virgin olive oil
• scallion olive oil