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

Name: 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)

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Quick preserved lemon (it cooks for ten minutes) adds a fresh hit of flavor to this warm salad.

Keywords

radicchio
anchovy
lemon
parmesan
starter
side
dinner
nut free
weeknight meals
roast
bon appétit

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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)