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

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

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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