Radicchio and Shrimp Salad with Citrus Vinaigrette

Piadina:

1 ¾ cups all-purpose flour, plus more for dusting

¼ tsp baking soda

¾ tsp kosher salt

¼ cup unsalted butter, cold and diced

6-8 tbsp ice cold water

Colavita Roasted Garlic Extra Virgin Olive Oil for brushing

For the Radicchio:

1 tbsp Colavita Extra Virgin Olive Oil

1 tbsp Colavita Balsamic Vinegar

salt and pepper, to taste

1 head of radicchio, quartered

For the shrimp:

1 tbsp Colavita Extra Virgin Olive Oil

salt and pepper, to taste

1 lb shrimp, peeled and deveined

For the dressing:

2 lemons

1 orange

2 tbsp Colavita Extra Virgin Olive Oil, plus more for brushing

¼ tsp Colavita White Balsamic Vinegar

Salt and pepper, to taste

To assemble:

2 tbsp parsley, chopped

2 tbsp Colavita Capers

2 tbsp pine nuts, toasted

Parmigiano-reggiano cheese, for serving

To make the piadina, place the flour, baking soda, and salt in the bowl of a stand mixer with the dough hook attachment. Mix to combine on low, then add the butter in slowly, about 4-5 pieces at a time. Mix until all of the butter has been added and the mixture is crumbly. Add the water, 1 Tbsp at a time, until a ball has formed around the dough hook. Once formed, knead in the mixer for about 5 minutes until smooth. Remove the dough from the mixer and place on a lightly floured surface. Divide the dough into 4 even pieces. Shape into a disc; about 4-5 inches across. Wrap the individual discs in plastic wrap and place in the fridge for at least 30 minutes.

Once chilled, roll the discs into flat circles on a lightly floured surface, about ⅛ of an inch thick. Brush both sides with the roasted garlic olive oil. Preheat your grill and place the dough on the grill and cook for 3-4 minutes a side, until grill marks appear and the bread is bubbly. Remove from the grill and wrap in a towel until ready to use.

For the radicchio, in a small bowl combine the olive oil, balsamic vinegar, and salt and pepper. Whisk to fully incorporate then pour into a shallow dish. Place the radicchio in, cut side down. Marinate for around 45 minutes room temperature, every so often flipping the radicchio to make sure all of the sides have been able to absorb the marinade. On a hot grill, cook the radicchio until slightly blackened, but not charred. Once it has cooked through, remove and coarsely chop and place in a large bowl.

For the shrimp, whisk together the olive oil and salt and pepper. Place the shrimp in and coat evenly. Place the shrimp on a grill pan (or use soaked bamboo skewers) and cook about 2-3 minutes a side until pink and tightly coiled. Remove from heat.

For the grilled citrus vinaigrette, cut the lemons and orange in half and brush with olive oil. Grill on high heat for 2-3 minutes. Remove and juice. You need about 1 Tbsp lemon juice and 1 Tbsp orange juice. Whisk in the extra virgin olive oil and white balsamic vinegar. Season with salt and pepper. Set aside.

To assemble the salad, fold the parsley, capers, and toasted pine nuts into the bowl with the radicchio. Pour in a little of the vinaigrette and toss. Add more as desired. Top with the grilled shrimp and serve with the piadina.

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Radicchio and Shrimp Salad with Citrus Vinaigrette