Warm Roasted Radicchio and Shrimp Salad with Warm Bacon Vinaigrette

September 10, 2012
7 Ratings
Photo by Emily Dryden
  • Serves 2 to 3 as a main course; 4 to 6 as a side dish
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

Test Kitchen Notes

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. —The Editors

What You'll Need
  • 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.
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  • Margaret Lukens
    Margaret Lukens
  • roryrabbitfield
  • Ashley Marie
    Ashley Marie
  • loubaby
  • TheWimpyVegetarian

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

57 Reviews

Shortrib December 6, 2019
Outstanding! The sweetness of the shrimp against the roasted radicchio is perfection. We raved about it again cold from the fridge the next day!
Irene O. September 30, 2019
Yum!! I used scallops, and served with a side of wild rice—hub practically licked the pan!
Thanks for this recipe!
EmilyC October 1, 2019
Thanks Irene! Scallops sound so good with this!!
bakedziti April 28, 2019
Really good recipe. Guests loved it. I would slightly alter next time - broil or grill radicchio and sauté shrimp. The oven method resulted in no carmelization but still tasty. Thanks.
Margaret L. November 5, 2016
I made this with radicchio, and while I loved it, my spouse is less enthused about bitter flavors. I loved it so much, I didn't want to give up the recipe, so I made it again, substituting oven-roasted slabs of green cabbage for the radicchio. Once the cabbage had roasted, I chopped it roughly and tossed it with the shrimp and bacon vinaigrette. Yowza, is it good! It's not the same dish, for sure, but it's a great variation, one that DH can enjoy, too.
EmilyC December 6, 2016
So sorry I missed your comment, Margaret! I LOVE the idea of subbing cabbage for those who aren't wild about radicchio! Thanks for trying this and circling back!
roryrabbitfield March 13, 2016
I made this dish tonight and it was amazing. I used scallops instead of shrimp. It was easy to make, didn't take too long. I will put this into my rotation!
EmilyC March 13, 2016
Scallops are a nice idea! Really glad you liked this -- it's one of my favorites! Thanks for trying this and letting me know.
Ashley M. December 26, 2013
It looks like the original recipe is now online! http://www.jamesbeard.org/recipes/warm-shrimp-and-radicchio-salad-pancetta-and-mustard-vinaigrette
Magnetic M. February 9, 2013
I just made this tonight for dinner! What a hit! DH went back for seconds....Definitely going to add it to my entertaining menu.
EmilyC February 11, 2013
This is great to hear, Magnetic Mags! Thanks for trying it!
loubaby December 10, 2012
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.
EmilyC December 11, 2012
loubaby -- thanks so much for trying this and reporting back! I'm so happy to hear that you're enjoying the recipe.
TheWimpyVegetarian October 22, 2012
This looks just amazing Emily! I want to make it this week. It's perfect for this time of year.
EmilyC October 22, 2012
Thanks ChezSuzanne -- I'd be thrilled if you try it. Let me know what you think if you do!
TheWimpyVegetarian October 22, 2012
Will do :-)
TheWimpyVegetarian November 15, 2012
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!
EmilyC November 15, 2012
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!
TheWimpyVegetarian November 15, 2012
You too!!!
Kukla October 5, 2012
Congratulations Emily! Well deserved and I am very happy for you!
EmilyC October 5, 2012
Aw, thank you Kukla, that's very nice of you.
cookinginvictoria October 4, 2012
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!
EmilyC October 4, 2012
Thanks for your nice comment, civ! Let me know your thoughts if you try it!
Bevi October 4, 2012
EmilyC October 4, 2012
Thanks Bevi!
mrslarkin October 4, 2012
Congrats Emily!!
EmilyC October 4, 2012
Thanks mrslarkin -- appreciate it!
fiveandspice October 4, 2012
Congratulations EmilyC!!!
EmilyC October 4, 2012
Thanks 5&s! It's pretty neat that a busy work week dinner I made a few weeks ago is highlighted on the site! : )
em-i-lis October 3, 2012
congrats, emily!!!!
EmilyC October 4, 2012
Thanks so much, em!
slidedtd October 2, 2012
This looks amazing! Really hope this wins out for Best luttuce contest!!! The lettuce is lost in the other finalist's dish!
EmilyC October 3, 2012
Thanks slidedtd -- though I think that green harissa looks pretty darn awesome!
Brussels S. September 28, 2012
Yum! Looks fantastic!! Congratulations!
EmilyC September 28, 2012
Thanks BSfB!
fiveandspice September 28, 2012
Congrats Emily! This is totally gorgeous!
EmilyC September 28, 2012
Thanks fiveandspice! Its colors are very appropriate for autumn, aren't they? : )
em-i-lis September 28, 2012
Emily, this looks wonderful!!!! Congratulations!
EmilyC September 28, 2012
Thanks so much em!
mrslarkin September 27, 2012
Congrats Emily! Such great flavors here.
EmilyC September 27, 2012
Thank you mrslarkin!