Dinner Tonight: Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette + Summer Farro Salad

Tonight's dinner takes a moment to appreciate the versatility and beauty that is the salad. Salads have no rules. They're kind of like that wild child in high school who could do whatever they wanted -- they march to the beat of their own drum. This week, we're appreciating the glory of this no-rules food and turning it into a fantastic, snappy dinner. Dinner tonight proves that a salad can shine as the star of the meal -- and that multiple salads shine even brighter.

The Menu

Roasted Radicchio and Shrimp with Warm Bacon Vinaigrette by Emily C

Roasted radicchio
Roasted radicchio

Serves 2 to 3 as a main course; 4 to 6 as a side dish

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.

Save and print this recipe at Food52.

Summer Farro Salad by Jennifer Perillo

summer farro salad
summer farro salad

Get the Summer Farro Salad recipe at Food52.

The Grocery List

2 small heads radicchio
1/4 cup extra virgin olive oil, divided

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 cup cherry tomatoes, halved fresh parsley 2 cups uncooked farro (or substitute barley)
1 medium red onion, cut in half
1 cup finely diced (about 1/4-inch cubes) fresh mozzarella cheese
2 teaspoons minced pitted kalamata olives
1 pint grape tomatoes, cut into quarters
1 tablespoon finely chopped fresh basil

We know you have a well-stocked pantry so you'll have olive oil, salt, pepper, dijon mustard, honey, maple syrup, balsamic vinegar, red wine vinegar and garlic on hand.

The Plan

1. Preheat the oven for your radicchio. Quarter your radicchio, toss it with olive oil, balsamic, salt and pepper, then place them wedge side down in a casserole dish to marinate while your oven heats.

2. Toss your farro, one onion half, garlic, handful of parsley and salt and 2 3/4 cups water into a pot. Bring it to a boi, cover, reduce to a simmer and cook for 10 minutes, then let it sit, covered for 5 more minutes.

3. Dress shrimp with olive oil, salt and pepper, and arrange on a baking sheet.

4. Discard the onion, garlic and large pieces of parsley from your farro and spread it out a on a baking sheet to cool completely.

5. Pop the radicchio in the oven for 15-18 minutes, turning once. When it's tender and close to done, throw in the shrimp and cook until they're pink and firm, 3-5 minutes.

6. While the farro is cooling and the radicchio and shrimp are roasting, cook the bacon in olive oil until just crisp, then add the shallots to warm through. Remove from heat and stir in balsamic, mustard, syrup, and cherry tomatoes.

7. Remove both shrimp and radicchio from the oven. Chop them into bite-size pieces and throw in a large bowl, and dress with the bacon vinaigrette. Scatter with parsley or chives on top.

8. Chop the remaining half onion and whisk together the dressing ingredients for the farro. Combine the cooled farro, chopped onion, olives, tomatoes, parsley and basil into a bowl and toss, then season with salt and pepper. Enjoy salads for dinner.

Photos by James Ransom and Sarah Shatz