Salad with Roasted Pepper Dressing and Burrata Crostini
Salad with Roasted Pepper Dressing and Burrata Crostini
Salads
Ingredients
- 1/2 small yellow or red bell pepper
- 2 1/2 tablespoons Fustini's Medium SELECT olive oil divided
- 1 tablespoon Fustini's Vinoso vinegar
- 1 tablespoon drained capers
- 2 teaspoons minced shallot
- 2 1/4-inch-thick baguette slices
- 3 ounces fresh burrata cheese [fresh mozzarella can be substituted]
- 3-4 cups mixed greens
- 2 tablespoons fresh Italian parsley leaves
Directions
- 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 and puree until smooth. Transfer pepper mixture to small bowl, whisk in 2 tablespoons olive oil, vinegar, capers, and shallot. Season dressing with salt and black pepper.
- Brush baguette slices with olive oil and toast in the oven 5-8 minutes. Top each toast with half of burrata cheese, sprinkle with salt and pepper.
- In a large bowl, toss greens with dressing, and place greens on each serving plate. Drizzle with roasted pepper dressing and serve with crostini. Garnish with parsley.
Leave a comment