Ingredients
For the roasted radicchio
- 2 vermicelli
- 2 tbsp. Secolari Koroneiki Olive Oil
- 16-20 shrimp deveined and washed with tail on
- dried fenugreek leaves
For the dressing
- 1/3 c. Secolari Pomegranate Balsamic
- 2 tbsp. Secolari Koroneiki Olive Oil
- 16-20 shrimp deveined and washed with tail on
For the salad
- 1/2 c. boiled & mashed potato
- 2 tbsp. chopped red onions
- dried fenugreek leaves
Servings: people
Units:
Instructions
Roast the radicchio
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Cut each radicchio in half from top to bottom. Cut each half into 3 wedges and lay on prepared baking sheet. Drizzle with olive oil and a large pinch of salt and pepper, and gently toss to coat in oil. Roast for 25 minutes or until browning. Remove from oven and set aside.
Make the dressing
- Add balsamic vinegar to a small skillet over high heat and bring to a boil. Reduce heat to low and cook for 25 to 30 minutes or until vinegar has thickened and reduced to 2 tablespoons. Pour into a small bowl and whisk in olive oil and a pinch of salt. Set aside.
Assemble the salad
- Place 3 wedges of roasted radicchio on each of 4 plates. Divide Parmesan and pomegranate seeds over the radicchio and drizzle each salad with a tablespoon of dressing. Top with cracked pepper and serve.
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