Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette

By • September 10, 2012 • 53 Comments

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Author Notes: This dish is inspired by a warm radicchio and shrimp salad I had at FIG in Charleston SC. That dish left a lasting impression – not just for me but my dining companions. The combination of slightly warmed radicchio with sautéed shrimp was unexpected and delicious. Back at home, I decided to do a roasted version instead of preparing its components stove top. I love the mellowed bitterness of roasted radicchio – and roasting is one of my favorite methods of cooking shrimp. To dress the salad, I opted for a warm bacon vinaigrette that can be prepped during the last few minutes of roasting. The saltiness of the bacon, the hit of acidity from the balsamic vinegar, and the subtle sweetness from the maple syrup tie all of the flavors together – and then cherry tomatoes, slightly warmed by the vinaigrette, lend a nice freshness. It’s not the salad I remember, yet it’s a pretty delicious version of it. Bonus points that it’s easy enough for a weeknight dinner but special enough for entertaining. EmilyC

Food52 Review: 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.
A&M

Serves 2 to 3 as a main course; 4 to 6 as a side dish

  • 2 small heads radicchio
  • 1/4 cup extra virgin olive oil, divided
  • 3 tablespoons balsamic vinegar, divided
  • Kosher salt + freshly ground black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 3 strips of bacon (about 3 ounces), cut into lardons
  • 1 small shallot, minced (about 2 to 3 tablespoons)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup (or to taste; see note in step 5)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons finely chopped parsley or chives
  1. Heat the oven to 425°F.
  2. To prep radicchio: Remove any wilted or bruised outer leaves, then cut the radicchio in half lengthwise through the core. Place the halves cut side down, then cut each half into four wedges, leaving the root end intact. In a large bowl, gently toss the wedges with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon kosher salt, and pepper. Place the wedges cut side down in a casserole dish—you want them to fit snugly in the pan. Let the radicchio marinate at room temperature while your oven is preheating.
  3. To prep shrimp: Toss the shrimp with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and pepper; then arrange on a baking sheet or casserole. (Note: Use separate pans for roasting the shrimp and radicchio because they’ll have different cooking times.)
  4. To roast radicchio and shrimp: Roast the radicchio about 15 to 18 minutes, turning once, or until tender and the leaves are starting to caramelize and slightly wilt and crisp around the edges. When the radicchio is close to done, put in the shrimp. Cook the shrimp just until they’re pink and firm, 3 to 5 minutes. Remove both from the oven, and place the radicchio wedges on a cutting board. Chop them into bite-size pieces, and combine with shrimp in a large bowl.
  5. To prepare warm bacon vinaigrette: In a large skillet cook the bacon in 1 tablespoon of olive oil over moderately high heat until it's rendered its fat and is starting to crisp, about 5 minutes. Add the shallots and cook another minute, just to warm through and soften. Remove from the heat and stir in the remaining 2 tablespoons of balsamic vinegar, mustard, maple syrup and cherry tomatoes. (Since balsamic vinegars vary so much in their sweetness, you may want to add more or less maple syrup. Taste a piece of your roasted radicchio as well -- let its level of bitterness guide the sweetness of your vinaigrette.)
  6. Add the vinaigrette to the radicchio and shrimp, and toss to combine. Place salad on large serving platter. Scatter the parsley or chives over the top and serve warm or at room temperature.
Jump to Comments (53)

Tags: bacon vinaigrette, shrimp

Comments (53) Questions (0)

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Ashley

10 months ago Ashley Marie

It looks like the original recipe is now online! http://www.jamesbeard.org...

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over 1 year ago Magnetic Mags

I just made this tonight for dinner! What a hit! DH went back for seconds....Definitely going to add it to my entertaining menu.

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over 1 year ago EmilyC

This is great to hear, Magnetic Mags! Thanks for trying it!

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almost 2 years ago loubaby

I have made this twice now and everyone loves it. The first time I followed your directions and cut up the radicchio, but found it looked a little sloppy on the plate, though tasted delicious. The second time for a luncheon of 9 ladies, I left the quartered radicchio as is and spooned the rest tumbling over it...and it looked nicer on the plate and still tasted delicious. Thanks for such a unique recipe.

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almost 2 years ago EmilyC

loubaby -- thanks so much for trying this and reporting back! I'm so happy to hear that you're enjoying the recipe.

Me

about 2 years ago TheWimpyVegetarian

This looks just amazing Emily! I want to make it this week. It's perfect for this time of year.

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almost 2 years ago EmilyC

Thanks ChezSuzanne -- I'd be thrilled if you try it. Let me know what you think if you do!

Me

almost 2 years ago TheWimpyVegetarian

Will do :-)

Me

almost 2 years ago TheWimpyVegetarian

Hi Emily! I've made this twice now, and just love it. I made it the first time with frisee because I couldn't (amazingly) find any radicchio, and the second time with radicchio. I found the dressing to be spot on. The frisee was a little too fragile for the roasting and might have been better with a quick saute, I should have know better, but the radicchio was perfect!! My husband added some feta to his, because he's incapable of eating anything without cheese, and loved it :-) Thanks so much for a great, great recipe!

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almost 2 years ago EmilyC

I'm thrilled that you're enjoying the recipe, CS! Your comment put a big smile on my face. Thanks so much for trying it and letting me know your thoughts. Hope you have a wonderful Thanksgiving!

Me

almost 2 years ago TheWimpyVegetarian

You too!!!

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about 2 years ago Kukla

Congratulations Emily! Well deserved and I am very happy for you!

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about 2 years ago EmilyC

Aw, thank you Kukla, that's very nice of you.

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about 2 years ago cookinginvictoria

Congratulations, Emily! What a great combination of flavors you have going on here. I love grilled radicchio and who could resist bacon vinaigrettte? Cannot wait to try this gorgeous salad!

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about 2 years ago EmilyC

Thanks for your nice comment, civ! Let me know your thoughts if you try it!

Cakes

about 2 years ago Bevi

Congrats!

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about 2 years ago EmilyC

Thanks Bevi!

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about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats Emily!!

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about 2 years ago EmilyC

Thanks mrslarkin -- appreciate it!

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations EmilyC!!!

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about 2 years ago EmilyC

Thanks 5&s! It's pretty neat that a busy work week dinner I made a few weeks ago is highlighted on the site! : )

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations Emily, you created a beautiful salad.

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about 2 years ago EmilyC

Thanks sdebrango -- it was definitely inspired by a beauty!

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

congrats, emily!!!!

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about 2 years ago EmilyC

Thanks so much, em!

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about 2 years ago slidedtd

This looks amazing! Really hope this wins out for Best luttuce contest!!! The lettuce is lost in the other finalist's dish!

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about 2 years ago EmilyC

Thanks slidedtd -- though I think that green harissa looks pretty darn awesome!

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about 2 years ago Brussels Sprouts for Breakfast

Yum! Looks fantastic!! Congratulations!

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about 2 years ago EmilyC

Thanks BSfB!

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats Emily! This is totally gorgeous!

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about 2 years ago EmilyC

Thanks fiveandspice! Its colors are very appropriate for autumn, aren't they? : )

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Emily, this looks wonderful!!!! Congratulations!

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about 2 years ago EmilyC

Thanks so much em!

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats Emily! Such great flavors here.

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about 2 years ago EmilyC

Thank you mrslarkin!

Fb

about 2 years ago BlueKaleRoad

Congratulations, Emily! Grilled radicchio sounds amazing - you've created a beautiful salad.

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about 2 years ago EmilyC

Thanks BKR for the nice comment!

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about 2 years ago Midge

Congrats EmilyC. Can't wait to give this a try. FIG is the best.

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about 2 years ago EmilyC

Thanks Midge! And I couldn't agree more about FIG...would love to go back as it's been a long time.

Doug

about 2 years ago MenCanCook

This recipe sounds great, Emily! I tested another in this contest and wish I had tested yours. You have to get the flavors just right to capitalize on the bitterness of the radicchio and you nailed it.

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about 2 years ago EmilyC

Thanks for this, MenCanCook!

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about 2 years ago savorthis

Congratulations Emily! I was a tester for this recipe and because my husband is not a fan of bitter things I got to enjoy it three times. Here is the review I sent in:
The sweet smokey dressing in this dish melded nicely with the slight bitterness of the radicchio that remained (though some might still find it pretty bitter). It was even better the next day having marinated overnight. I had added lemon juice and lots of parsley which added some great vibrancy and I threw some butter beans in on day two for a salad meal. EmilyC made great dual use of both the oven for cooking and the bacon fat for a dressing. This was a nice dish overall and would also be great with roasted sweet potatoes or squash.

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about 2 years ago EmilyC

savorthis...thanks so much for testing and your nice review! Really appreciate it. I'm happy to hear that leftovers keep well, too.