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Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette
Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette by EmilyC
WHO: EmilyC is a cook who lives in Arlington, Virginia.
WHAT: A radicchio salad that brings bitter, sour, and sweet together in perfect balance.
HOW: While balsamic-kissed radicchio roasts in the oven, the bacon vinaigrette simmers on the stove. Toss the shrimp in at the last minute, toss it all together, and serve.
WHY WE LOVE IT: This one is as good warm from the oven as it is at room temperature -- perfect for potlucks, picnics, and lunches.
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The purple: radicchio and shallot. The pink: shrimp, bacon, and cherry tomatoes. And the flavorings: balsamic vinegar, maple syrup, and dijon mustard.
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Be sure to keep the cores of the radicchio intact -- you want them to stay together while roasting.
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The balsamic will caramelize ever so slightly while in the oven, adding yet another layer of complexity to the salad.
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And of course, olive oil to coat the leaves.
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Fit them together snugly -- we're looking to wilt them a bit as they roast.
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The shrimp are simply prepared: just olive oil, salt, and pepper.
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EmilyC smartly has us roast them separately -- after all, they cook much faster.
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While the oven gets going, it's time for the vinaigrette. The bacon gets started in glug of olive oil to prevent it from burning.
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Once the bacon is barely crisp, toss in the shallots just to soften.
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Deglaze the pan with balsamic and let it reduce a bit.
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Maple syrup seems like an unusual choice, but it acts as a perfect foil to radicchio's bitter flavors.
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And a swirl of dijon mustard adds creaminess and bite to the sauce.
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The cherry tomatoes should just barely slacken instead of fully cooking.
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And here's that radicchio, looking loose and lovely.
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Amanda roughly chops it all -- you're looking for bite-size pieces, but don't sweat it too much.
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And don't forget about the shrinp! They'll keep cooking after you take them out of the oven, so watch them carefully.
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Then it's just a matter of mixing everything together, and resisting sneaking bites from the bowl.
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Warm salad, reimagined.
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