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Warm Radicchio Salad with Maine Shrimp and Hazelnut Dressing
Chef Barton Seaver of Café Saint-Ex and Bar Pilar—Washington DC
Adapted by
October 2006

Yield: 4 servings


  • 2 heads radicchio
  • 2 Tablespoons olive oil
  • Salt, to taste

    Shrimp and Hazelnut Vinaigrette:
  • 1 pound Maine shrimp, shelled, deveined
  • 2 ½ Tablespoons butter
  • ½ cup toasted hazelnuts, crushed
  • 1 pinch chili flake
  • 2 Meyer lemons, juiced, strained
  • 2 Tablespoons parsley, chopped

For the Radicchio:
Preheat oven to 225°F. Cut radicchio into quarters, drizzle with olive oil and season with salt. Sear on a wood grill for two minutes per side until the edges are crispy and charred and the inside begins to wilt. Remove from grill and place in warm oven.

For the Shrimp and Hazelnut Vinaigrette:
Heat half of the butter in a heavy bottom 12-inch sauté pan until foamy and golden brown. Place shrimp in one even layer in the browning butter and let sit one minute. Add chili flake and hazelnuts and toast for about 20 seconds. Add juice and toss. and toss. Add remaining butter and parsley and mix well to incorporate.

To Assemble:
Place two wedges of warm radicchio in center of plate and spoon over Shrimp and Hazelnut Vinaigrette, making sure to evenly distribute the pan juices.


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