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



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


  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.