Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 |
Directions:
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.
2. Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.
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.
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