Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs Recipe | Epicurious

Ingredients

• 1 lemon, thinly sliced
• 1/2 cup fresh lemon juice
• 4 teaspoons coarse sea salt
• 3 tablespoons finely grated Grana Padano or Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed
• 1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved
• Pinch of sugar
• 5 tablespoons olive oil
• 4 tablespoons olive oil, divided
• 2 cups 1/2-inch cubes crustless country white bread
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried crushed red pepper
• 2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge
• Shavings of Grana Padano or Parmesan cheese (for garnish)