Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

Name: Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby arugula; 2 inches thick baguette slices; 85 grams fresh burrata cheese; 1 Tbsp drained capers; 3 Tbsps extra-virgin olive oil, divided; 2 Tbsps fresh Italian parsley leaves; 355 milliliters coarsely torn radicchio; 1 Tbsp red wine vinegar; 2 teaspoons minced shallot; 0 teaspoons sugar; 1 smalls yellow or red bell pepper

The recipe Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini could satisfy your Mediterranean craving in about 25 minutes. One serving contains 296 calories, 9g of protein, and 29g of fat. This vegetarian recipe serves 2. It works well as an affordable side dish. A mixture of wine vinegar, parsley leaves, shallot, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Bell Pepper

Equipment you will use

Broiler

Add 1/2 tablespoon olive oil; puree until smooth.

Ingredients you will need

Olive Oil

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.

Ingredients you will need

Salt And Pepper