Radicchio Salad with Roasted Fennel and Shrimp

Name: Radicchio Salad with Roasted Fennel and Shrimp
Total time: 30 min
Yield: 4
Ingredients: 2 lemons; 1 medium head radicchio, about 8 ounces; 1 bulb fennel; 1 red onion; 6 slices bacon; 3/4 lb. medium peeled and deveined shrimp; 2 tbsp. balsamic vinegar; 1 tsp. sugar; 1 c. fresh flat-leaf parsley leaves; 4 thick slices sourdough or country bread; Manchego cheese

By The Good Housekeeping Test KitchenUpdated: Oct 2, 2019

radicchio salad with roasted fennel and shrimp christmas appetizers

Danielle Occhiogrosso

Yields:

Total Time:

30 mins

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Serve this flavorful, protein-packed salad on a thick slice of toast for a hearty meal.

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Ingredients

2
lemons
1
medium head radicchio, about 8 ounces
1
bulb fennel
1
red onion
6
slices bacon
3/4 lb.
medium peeled and deveined shrimp
2 Tbsp.
balsamic vinegar
1 tsp.
sugar
1 cup
fresh flat-leaf parsley leaves
4
thick slices sourdough or country bread
Manchego cheese

Directions

1. Step 1Heat oven to 450°F. From 1 or 2 lemons, squeeze 1 1/2 tablespoons lemon juice, and set aside. Halve, core and thinly slice 1 medium head of radicchio. Thinly slice 1 bulb fennel and 1 red onion, and place on a large rimmed baking sheet.
2. Step 2On the baking sheet, toss fennel and red onion with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast until tender, about 10 to 12 minutes.
3. Step 3Cook 6 slices bacon in a large skillet until crisp and transfer to paper towel. Let the bacon cool for a few minutes, then break into pieces. Season 3/4 pounds medium peeled and deveined shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Step 4From the skillet, discard all but 1 tablespoon bacon fat drippings. Add shrimp to skillet and cook on medium-high heat until opaque throughout, 2 to 3 minutes per side.
5. Step 5In a large bowl, whisk together 2 tablespoons balsamic vinegar, 1 1/2 tablespoons lemon juice, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss dressing with sliced radicchio, roasted vegetables, cooked bacon, shrimp and 1 cup flat-leaf parsley leaves.
6. Step 6Toast 4 thick slices of sourdough or country bread. Serve salad over toasts and top with shaved Manchego cheese, if desired.

Nutritional information (per serving): About 440 calories, 20.5 g fat (5 g saturated), 24 g protein, 1,295 mg sodium, 41 g carbohydrates, 5 g fiber.

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