Warm Shrimp and Radicchio Salad with Pancetta and Tomatoes


    • 1 tbsp. olive oil

    • ¼ lb. pancetta, sliced thin and julienned

    • ½ lb. white shrimp, peeled and deveined

    • 1 head radicchio, sliced ¼-inch thick

    • 1 bunch green onion, thinly sliced

    • ½ pint grape tomatoes, halved

  • For the vinaigrette

    • 2 oz. sherry vinegar

    • 2 tbsp. Dijon mustard

    • 2 shallots, minced

    • 5 oz. good-quality canola oil


  1. In a large sauté pan over medium heat, stir together olive oil and pancetta and cook until pancetta starts to become translucent, about 5 minutes. Add shrimp and continue cooking until the shrimp are nearly done and the pancetta is crispy, about 2 minutes longer. Add the radicchio, green onion, and tomatoes to the pan and quickly toss to warm through. Be careful not to get the radicchio mixture too hot, as it will over-wilt and become too soft. 

  2. In a medium bowl, whisk together sherry vinegar, Dijon, and minced shallots. Slowly stream in the canola oil, whisking constantly, until emulsified. 

  3. Transfer radicchio mixture to a large bowl and add some of the vinaigrette to taste. Season with salt and pepper. Divide into four salad bowls, carefully arranging the shrimp around the salad. Serve immediately.