Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Photo by Craig Cutler

Ingredients

  • 1 ½ cups radicchio
  • 2 teaspoons minced shallot
  • 2 tablespoons fresh Italian parsley leaves
  • 2 1/4-inch-thick baguette slices
  • ½ small yellow or red bell pepper
  • 2 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • + 4 more ingredients
    • 2 cups baby arugula
    • ¼ teaspoon sugar
    • 1 tablespoon drained capers
    • 3 ounces fresh burrata cheese

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,...

View full recipe at Epicurious

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