Danielle Occhiogrosso
Serve this flavorful, protein-packed salad on a thick slice of toast for a hearty meal.
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Yields:
4
Total Time:
0
hours
30
mins
1
medium head radicchio, about 8 ounces
3/4
lb.
lb.
medium peeled and deveined shrimp
1
c.
c.
fresh flat-leaf parsley leaves
4
thick slices sourdough or country bread
- Heat 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. - On 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.
- Cook 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.
- From 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.
- In 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.
- Toast 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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Source : Goodhousekeeping
