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
  • 3 ounces fresh burrata cheese
  • + 4 more ingredients
    • 2 tablespoons fresh Italian parsley leaves
    • 1 ½ cups radicchio
    • ½ small yellow or red bell pepper
    • 2 ½ tablespoons extra-virgin olive oil

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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