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