Are you ready to elevate your summer grilling with a dish that is stunningly beautiful, packed with sophisticated flavor, and surprisingly easy to make? This incredible Grilled Radicchio Salad with juicy shrimp and a honey-balsamic vinaigrette is the elegant, restaurant-quality meal you need to try.
This is your ultimate guide to mastering the art of grilling radicchio. We’ll show you how this beautiful, bitter green transforms on the grill into something smoky, tender, and wonderfully complex. Paired with sweet grilled shrimp and a tangy vinaigrette, it’s a perfectly balanced and incredibly delicious light meal or impressive first course.
What makes this recipe so special is its celebration of bold, contrasting flavors—bitter, sweet, salty, and tangy all in one perfect bite. This isn’t just a salad; it’s a culinary experience. Get ready to fall in love with your new favorite way to grill: this amazing Grilled Radicchio Salad.
Table of Contents
Table of Contents
Everything You Need to Know About Radicchio
The star of this Grilled Radicchio Salad is radicchio, a beautiful, purple-leafed member of the chicory family. If you’re new to cooking with it, here’s what you need to know:
- The Flavor: Radicchio is famous for its distinct, pleasantly bitter flavor. Don’t be afraid of the bitterness! It’s a sophisticated taste that provides a wonderful, refreshing counterpoint to sweet and savory ingredients.
- The Magic of the Grill: Grilling is one of the absolute best ways to prepare radicchio. The high heat does two amazing things: it tames and mellows the bitterness significantly, and it brings out a wonderful, underlying smoky sweetness as the leaves caramelize and char. The texture becomes beautifully tender on the inside with delightfully crispy, wilted edges.
When buying radicchio, look for a firm, tight head with vibrant, crisp leaves. The most common variety is the round Chioggia radicchio, which is perfect for cutting into wedges for this recipe.
The Key Ingredients for Your Grilled Radicchio Salad
This elegant salad uses a handful of simple, high-impact ingredients.
- Radicchio: One large head, cut into wedges through the core to help them hold together on the grill.
- Large Shrimp: The sweet, savory protein that perfectly complements the smoky, bitter radicchio.
- The Honey-Balsamic Vinaigrette: This is a classic, perfectly balanced dressing.
- Balsamic Vinegar: Provides a deep, tangy, and slightly sweet acidity.
- Dijon Mustard & Honey: The mustard acts as an emulsifier and adds a sharp tang, while the honey provides the sweetness needed to balance the vinegar and the bitterness of the radicchio.
- Shallot: A finely chopped shallot adds a mild, sophisticated onion flavor.
Step-by-Step Guide to Your Grilled Radicchio Salad
This impressive meal comes together quickly on the grill. Prepare your vinaigrette first to let the flavors meld.
Part 1: Preparation
- Prepare the Grill: Preheat your outdoor grill or an indoor grill pan to a steady medium heat. A scorching hot grill will burn the radicchio before it has a chance to get tender.
- Make the Vinaigrette: In a medium bowl, whisk together the finely chopped shallot, the Dijon mustard, the honey, and the balsamic vinegar. While whisking constantly, slowly drizzle in the 3 tablespoons of olive oil until the dressing becomes smooth and emulsified. Whisk in 1/4 teaspoon of salt and a few grinds of pepper. Set aside.
- Prep the Radicchio: Brush the cut sides of the radicchio wedges with olive oil and season them lightly with salt and pepper.
- Prep the Shrimp: In a separate bowl, toss the peeled and deveined shrimp with a splash of olive oil and sprinkle with 1/4 teaspoon of salt and some pepper.
Part 2: Grilling and Assembly
- Grill the Radicchio: Place the oiled and seasoned radicchio wedges on the hot grill. Grill for about 8 minutes total, turning once, until the wedges are nicely charred in spots and have become slightly wilted and tender.
- Grill the Shrimp: While the radicchio cooks, add the shrimp to the grill. Shrimp cook very quickly! Grill for about 3 minutes per side, turning once, until they are pink, opaque, and just cooked through. Be careful not to overcook them.
- Assemble the Plates: Divide the warm, grilled radicchio wedges and the juicy grilled shrimp among your small plates.
- Dress and Serve: Drizzle the Grilled Radicchio Salad generously with the honey-balsamic vinaigrette and sprinkle with the fresh parsley leaves. This dish is wonderful served immediately while still warm, or at room temperature.
The Ultimate Grilled Radicchio and Shrimp Salad
An elegant warm salad featuring grilled radicchio and shrimp, drizzled with a homemade honey-balsamic vinaigrette. Wedges of radicchio are grilled until they are charred in spots and slightly wilted, while large shrimp are grilled until just cooked through. The dish is assembled on plates, drizzled with a tangy vinaigrette made from shallots, Dijon mustard, and honey, and finished with fresh parsley. It can be served either warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2–4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1/2 small shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head radicchio, cut into 8 wedges
- 16 large shrimp, peeled and deveined
- 1/4 cup fresh parsley leaves
Instructions
- Prepare a grill for medium heat.
- Make the Vinaigrette: In a medium bowl, whisk together the finely chopped shallots, Dijon mustard, honey, and balsamic vinegar. While whisking continuously, slowly drizzle in 3 tablespoons of olive oil to emulsify the dressing. Whisk in 1/4 teaspoon of salt and a few grinds of pepper.
- Grill the Radicchio and Shrimp: Brush the radicchio wedges on both sides with olive oil and season lightly with salt and pepper.
- In a separate bowl, toss the shrimp with a splash of olive oil and sprinkle with 1/4 teaspoon of salt and some pepper.
- Place the radicchio on the grill and cook for about 8 minutes, turning once, until charred in spots and slightly wilted.
- At the same time, place the shrimp on the grill. Cook for about 3 minutes per side, turning once, until they are pink and just cooked through.
- Assemble and Serve: Divide the grilled radicchio wedges and shrimp among small plates.
- Drizzle the prepared vinaigrette over the top.
- Sprinkle with fresh parsley leaves and serve either warm or at room temperature.
Notes
- This is a quick-cooking meal, with both the radicchio and shrimp being grilled at the same time.
- Whisking the olive oil in a slow, steady stream is key to creating a stable, emulsified vinaigrette.
- The bitterness of the radicchio is mellowed by the grilling process, which brings out its sweetness.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 450-550
- Sugar: 8-12 g
- Sodium: 800-1000 mg
- Fat: 30-38 g
- Saturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 12-18 g
- Fiber: 3-5 g
- Protein: 30-35 g
- Cholesterol: 280-320 mg
Wine Pairing and Serving Suggestions
This sophisticated Grilled Radicchio Salad is the perfect start to an elegant dinner party or a wonderful light lunch on its own.
- To Make it a Heartier Meal: Serve it alongside some creamy polenta or with a side of crusty bread to sop up the delicious vinaigrette.
- Wine Pairing: The tangy, smoky, and sweet flavors of this dish pair beautifully with a crisp, dry Italian Pinot Grigio or a savory, dry Rosé from Provence.
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Conclusion: A Taste of Effortless Elegance
This Grilled Radicchio Salad with Shrimp is a perfect example of how a few simple ingredients and the magic of the grill can create a truly sophisticated and memorable dish. The interplay of bitter, sweet, and savory flavors is a true delight for the palate. This is a recipe that will give you the confidence to explore new ingredients and expand your grilling repertoire.
Frequently Asked Questions (FAQs)
My radicchio fell apart on the grill. What did I do wrong?
When you cut the head of radicchio into wedges, it is crucial to cut down through the core at the base. The core is what holds all the leaves together. If you cut the wedges without a piece of the core attached, the leaves will separate and fall through the grill grates.
I find radicchio too bitter. Is there anything I can do?
Grilling is the best way to mellow radicchio’s bitterness. You can also soak the cut wedges in ice water for about 30 minutes before grilling. This will help to draw out some of the bitter compounds and result in a milder flavor in your finished Grilled Radicchio Salad.
Can I use a different protein?
Yes! This salad would be fantastic with large, grilled sea scallops instead of shrimp. For a vegetarian version, you could top the grilled radicchio with a ball of creamy burrata cheese and some toasted walnuts.