Radicchio And Arugula Salad With Roasted Pepper Dressing And Burrata Crostini Recipe

Name: Radicchio And Arugula Salad With Roasted Pepper Dressing And Burrata Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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:
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.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Radicchio And Arugula Salad With Roasted Pepper Dressing And Burrata Crostini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Radicchio And Arugula Salad With Roasted Pepper Dressing And Burrata Crostini

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