Warm Roasted Radicchio And Shrimp Salad With Warm Bacon Vinaigrette

This dish is equally delightful when served warm from the oven or at room temperature, making it ideal for potlucks, picnics, and lunches.

PHOTO BY EMILY DRYDEN

AUTHOR NOTES

This recipe is inspired by a warm radicchio and shrimp salad I experienced at FIG in Charleston, SC. The dish had a significant impact, not just on myself but also on my dining partners. The amalgamation of gently heated radicchio and sautéed shrimp was surprising and delectable. Upon returning home, I opted to prepare a roasted version rather than cooking its components on the stovetop. I appreciate the subdued bitterness of roasted radicchio, and roasting is among my preferred techniques for preparing shrimp. I chose a warm bacon vinaigrette to dress the salad, which can be prepared in the final minutes of roasting. The bacon's saltiness, the balsamic vinegar's acidity, and the maple syrup's delicate sweetness harmonize the flavors, while barely warmed cherry tomatoes, enhanced by the vinaigrette, provide a refreshing contrast. It is not the salad I recall, however it is a quite delectable rendition of it. It is sufficiently simple for a weeknight meal and sufficiently elegant for entertaining. — EmilyC.

Ingredients

Two little heads of radicchio

1/4 cup of extra virgin olive oil, apportioned

Three tablespoons of balsamic vinegar, divided; kosher salt and freshly ground black pepper.

1 pound of medium shrimp, peeled and deveined

Three pieces of bacon (about three ounces), diced into lardons.

1 tiny shallot, finely minced (about 2 to 3 tablespoons)

One teaspoon of Dijon mustard

Two teaspoons of maple syrup (or to taste; refer to remark in step 5)

1 cup of halved cherry tomatoes

Two tablespoons of finely minced parsley or chives

Instructions

1. Preheat the oven to 425°F.

2. To prepare radicchio: Eliminate any withered or damaged outer leaves, then bisect the radicchio lengthwise through the core. Position the halves with the cut side facing down, then divide each half into four wedges while preserving the root end. In a substantial bowl, delicately combine the wedges with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of kosher salt, and pepper. Position the wedges with the sliced side facing down in a casserole dish, ensuring they fit tightly within the pan. Allow the radicchio to marinade at ambient temperature while the oven preheats.

3. To prepare shrimp: Combine the shrimp with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and pepper; subsequently, place them on a baking sheet or in a casserole dish. Utilize distinct pots for roasting the shrimp and radicchio due to their varying cooking durations.

4. To prepare roasted radicchio with shrimp: Roast the radicchio for 15 to 18 minutes, turning once, until soft and the leaves begin to caramelize and slightly wilt and crisp at the edges. When the radicchio is nearly finished, add the shrimp. Cook the shrimp until they are pink and firm, approximately 3 to 5 minutes. Extract both from the oven and position the radicchio wedges on a cutting board. Dice them into bite-sized portions and amalgamate with shrimp in a big bowl.

5. To concoct a warm bacon vinaigrette: In a large skillet, sauté the bacon in 1 tablespoon of olive oil over moderate-high heat until it has rendered its fat and begins to crisp, approximately 5 minutes. Incorporate the shallots and sauté for a further minute to heat and tenderize. Remove from heat and include the remaining 2 tablespoons of balsamic vinegar, mustard, maple syrup, and cherry tomatoes. (Due to the significant variation in sweetness across balsamic vinegars, you may choose to adjust the quantity of maple syrup accordingly.) Sample a portion of your roasted radicchio to allow its bitterness to inform the sweetness of your vinaigrette.

6. Incorporate the vinaigrette with the radicchio and shrimp, then mix thoroughly. Arrange the salad on a large serving plate. Disperse the parsley or chives atop the dish and serve warm or at ambient temperature.