- 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
- 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.
- 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.