Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

By á-8497

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

Details

Servings 2
Preparation time 25mins
Cooking time 25mins
Adapted from epicurious.com

Preparation

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.

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

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.