Roasted radicchio and shrimp with warm bacon vinaigrette
Roast
Roasting
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.
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