Recipe courtesy of Valerie Bertinelli
Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 45
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 40 mg
- Sodium
- 163 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 45
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 40 mg
- Sodium
- 163 mg
Ingredients
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Directions
- Prepare a grill for medium heat.
- Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
- Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
- Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
- Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.
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