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Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

Name: Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Cuisine: italian
Ingredients: 1/2 small yellow or red bell pepper; 2 1/2 tablespoons extra-virgin olive oil, divided; 1 tablespoon red wine vinegar; 1 tablespoon drained capers; 2 teaspoons minced shallot; 1/4 teaspoon sugar; 2 1/4-inch-thick baguette slices; 3 ounces fresh burrata cheese; 2 cups baby arugula; 1 1/2 cups coarsely torn radicchio; 2 tablespoons fresh Italian parsley leaves

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.
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.

Recipes sourced from Epicurious.com.

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