
About This Recipe
The bright pink shrimp, deep purple-red radicchio, and flecks of green parsley make this dish one of the prettiest in the book. It also tastes good! If you have a grill— or even just a grill pan—try grilling the radicchio instead of oven-roasting it. The slight char from grilling gives the bitter leaves a delicious layer of complexity.

- Prep: 25 m
- Cook: 17 m
Ingredients
Salad
- 2 heads radicchio
- 1 lb medium shrimp
- 1 lb grape tomatoes
- 2 sprigs flat-leaf parsley
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- salt and pepper
Citrus Vinaigrette
- 1 lemon
- 6 tbsp olive oil
- 2 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Assemble, prepare, and measure ingredients. Trim and chop radicchio into large chunks. Peel and devein shrimp. Slice tomatoes in half. Mince parsley leaves. Zest and juice lemon. Preheat oven to 425°F/220°C.
- For the salad, toss radicchio in a bowl with 2 tablespoons of olive oil and vinegar. Season with salt and pepper. Spread radicchio in a single layer on a baking sheet and roast for 10–12 minutes, until crisp and brown around the edges.
- While radicchio is roasting, toss shrimp with remaining 1 tablespoon of olive oil. Season with salt and pepper. Place shrimp on a baking sheet, add to oven with radicchio, and roast for 3–5 minutes, or until shrimp form C shapes. Remove shrimp and radicchio from oven and set aside.
- For the vinaigrette, in a small bowl, whisk together 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, olive oil, and mustard. Season with salt and pepper.
- To finish the salad, combine radicchio, shrimp, and tomatoes in a large bowl. Add vinaigrette and toss gently to combine. Sprinkle with parsley.
- To serve, divide among four individual bowls.
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