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Roasted Carrots With Stracciatella And Buckwheat
Details
- Servings: 4
- Dish: salad
Cuisine
- american
Ingredients
- 1 pound small carrots, any color, scrubbed, tops trimmed, halved lengthwise
- 1 tablespoon olive oil, plus more for drizzling
- Kosher salt
- 2 teaspoons buckwheat groats
- 1/2 teaspoon nigella seeds (optional)
- 1 1/2 teaspoons Champagne vinegar
- 1 tablespoon fresh carrot juice (optional)
- 8 ounces stracciatella di bufala, burrata, or fresh mozzarella, torn into large pieces
- 1 cup (packed) mixed tender herb leaves (such as dill, basil, cilantro, and/or mint)
Instructions
Roasted Carrots With Stracciatella And Buckwheat serves 4 original recipe by Epicurious.
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