Warm roasted radicchio and shrimp salad with warm bacon vinaigrette

Indulge in a delightful warm roasted radicchio and shrimp salad drizzled with a decadent bacon vinaigrette. A tantalizing blend of flavors awaits!

Ingredients:

• 2 small heads radicchio
• 1/4 cup extra virgin olive oil, divided
• 3 tablespoons balsamic vinegar, divided
• Kosher salt + freshly ground black pepper
• 450g medium shrimp, peeled and deveined
• 3 strips of bacon (about 90g), 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

Instructions:

1. Preheat the oven to 425°F.
2. Preparing the radicchio involves removing any damaged outer leaves, cutting it in half lengthwise through the core, and then slicing each half into four wedges while keeping the root end intact. Toss the wedges with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of kosher salt, and pepper in a large bowl. Arrange the wedges cut side down in a baking dish with a snug fit. Allow the radicchio to marinate at room temperature until the oven is ready.
3. For the shrimp preparation, coat them with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and pepper. Place them on a baking sheet or casserole dish, ensuring to use separate pans for the shrimp and radicchio due to different cooking times.
4. When it's time to cook, roast the radicchio for approximately 15 to 18 minutes, turning them once, until they become tender with slightly caramelized and crisped edges. Add the shrimp towards the end of the radicchio's cooking time and cook for 3 to 5 minutes until they turn pink and firm. Once both are done, transfer the radicchio wedges to a cutting board, chop them into bite-size pieces, and mix them with the shrimp in a large bowl.
5. To create the bacon vinaigrette, fry the bacon with 1 tablespoon of olive oil in a large skillet over medium-high heat until it releases its fat and begins to crisp, which should take about 5 minutes. Add the shallots and cook for an additional minute to warm and soften them. Remove the skillet from the heat and stir in 2 tablespoons of balsamic vinegar, mustard, maple syrup, and cherry tomatoes. Adjust the sweetness of the vinaigrette according to your preference by tasting a piece of roasted radicchio and letting its bitterness level guide you.
6. Combine the vinaigrette with the radicchio and shrimp, tossing everything together. Transfer the salad to a large serving platter, sprinkle parsley or chives on top, and serve either warm or at room temperature.

Summary:

• Calories: 1371 kcal
• Fat: 90 g
• Protein: 108 g
• Carbs: 35 g
• Potassium: 2518 mg
• Magnesium: 231 mg