Shrimp And Radicchio Slaw Recipe

Although you can find it grocery stores year-round, technically speaking, radicchio, like all members of the chicory family to which it belongs, is a winter vegetable. In this warm-ish slaw, the slightly bitter taste of radicchio is made more palatable with warm bacon and a touch of sugar in the dressing. Laced with loads of basil, it is also a gentle if perhaps premature reminder that summer still exists. Dressing the tomatoes separately with salt and either oil or vinaigrette is something that I learned from working with Nancy Silverton: if you make each layer of flavor as good as it can be, then the dish will be as good as it can be. Double this recipe if you're cooking for two, or if you want a wilted slaw with room temperature shrimp for tomorrow's lunch. You can also make it with sea scallops in place of the shrimp.  Click here to see Shrimp Recipes for Any Day of the Week Carolynn Carreño is the writer of the weekly column Cooking for One (Two if You're Lucky) and can also be found on her website.