Radicchio Salad with Shrimp & Citrus Herb Vinaigrette
radicchio salad with roasted shrimp, shaved fennel, olives, toasted pine nuts, parmesan, and a citrus herb vinaigrette
servings: 4
Ingredients
Scale
Citrus Herb Vinaigrette
- 1 medium shallot, minced
- 2 tsp lemon zest
- 1 tsp orange zest
- ¼ cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp honey
- ¾ cup extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh tarragon
- kosher salt
- freshly cracked black pepper
Radicchio Salad
- ¼ cup pine nuts
- 1 small head (or ½ lb) radicchio, cored + thinly sliced
- 1 medium fennel bulb, cored + thinly sliced (or shaved on a mandolin)
- 1 lb jumbo shrimp, peeled + deveined + pat dry
- 4 loosely packed cups (or 2 oz) mixed baby greens
- ½ cup halved castelvetrano olives
- ¼ cup freshly grated parmesan cheese
- tarragon leaves, for garnish
Instructions
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- For the vinaigrette, combine the shallot, lemon zest, orange zest, orange juice, lemon juice, red wine vinegar, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive oil, whisking until emulsified. Stir in the parsley and tarragon. Season with salt and cracked black pepper to taste.
- For the salad, add the pine nuts to a sheet pan. Toast in the oven for about 8 minutes, giving the pan a shake halfway through. Transfer the pine nuts to a plate to cool, reserving the parchment on the sheet pan. Increase the oven temperature to 425°F.
- Add the radicchio, fennel, and a ½ cup of vinaigrette to a large mixing bowl. Toss to combine. Let marinate at room temperature for 30 minutes.
- Meanwhile, add the shrimp and a ¼ cup of vinaigrette to another bowl. Toss to combine. Let marinate at room temperature for 20 minutes. Transfer the shrimp to the sheet pan. Roast for 6 minutes, or until pink and cooked through.
- To assemble, add the greens and olives to the bowl of radicchio. Toss to combine. Arrange the salad in a shallow serving bowl or on a platter. Top with the roasted shrimp and remaining vinaigrette. Garnish with the pine nuts (roughly chopped), parmesan, tarragon, and cracked black pepper.