Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini is a flavorful French French Receipes dish prepared with quality ingredients. Char bell pepper half directly over gas flame or in broiler until skin is blackened.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChar 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.
Toast baguette slices; brush with olive oil.
Top each toast with half of burrata cheese; sprinkle with salt and pepper.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.