Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
A sophisticated salad combining peppery arugula and bitter radicchio, topped with a vibrant roasted pepper dressing and served alongside creamy burrata crostini. The perfect balance of fresh, rich, and tangy flavors.
Ingredients
- •½ whole small yellow or red bell pepper
- •2½ tablespoons extra-virgin olive oil
- •1 tablespoon red wine vinegar
- •1 tablespoon drained capers
- •2 teaspoons minced shallot
- •¼ teaspoon sugar
- •2 slices baguette slices
- •3 ounces fresh burrata cheese
- •2 cups baby arugula
- •1½ cups coarsely torn radicchio
- •2 tablespoons fresh Italian parsley leaves
Cooking Instructions
- 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.
20 min
- 2.
Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.
5 min
- 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.
5 min
