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Epicurious

Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

4.6

(6)

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Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata CrostiniCraig Cutler

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 2 servings

Ingredients

1/2 small yellow or red bell pepper
2 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon drained capers
2 teaspoons minced shallot
1/4 teaspoon sugar
2 1/4-inch-thick baguette slices
3 ounces fresh burrata cheese
2 cups baby arugula
1 1/2 cups coarsely torn radicchio
2 tablespoons fresh Italian parsley leaves

Preparation

  1. Step 1

    Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag 10 minutes. Peel and seed bell pepper half; place in mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.

    Step 2

    Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.

    Step 3

    Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with some of remaining dressing.

TagsSaladToastSandwichBell PepperVegetableRadicchioChicoryLeafy GreensBurrataCheeseDairyArugulaSideDinnerNut FreeVegetarianQuickEasy30 Minutes or LessBon Appétit
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