Best Radicchio And Citrus Salad With Preserved Lemon Recipes

ROASTED RADICCHIO WITH ANCHOVY VINAIGRETTE, PRESERVED LEMON, AND BREADCRUMBS

Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs image

Provided by Molly Wizenberg

Categories Appetizer Roast High Fiber Dinner Parmesan Lemon Fall Anchovy Radicchio Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 19

Ingredients

Preserved lemon:
1 lemon, thinly sliced
1/2 cup fresh lemon juice
4 teaspoons coarse sea salt
Vinaigrette:
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
Breadcrumbs and radicchio:
4 tablespoons olive oil, divided
1 garlic clove, pressed
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)

Steps:

For preserved lemon:
Mix lemon slices, lemon juice, and coarse sea salt in small skillet. Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. DO AHEAD: Can be made 1 week ahead. Cover and chill.
For vinaigrette:
Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For breadcrumbs and radicchio:
Preheat oven to 350°F. Line rimmed baking sheet with foil. Mix 1 tablespoon olive oil and garlic in medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer bread cubes to prepared baking sheet.
Bake bread cubes until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels. Using mallet or rolling pin, crush bread cubes into breadcrumbs.
Preheat broiler. Line same baking sheet with fresh sheet of foil. Place radicchio wedges in large bowl. Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on prepared sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves out slightly. Broil until radicchio is soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer.
Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.

RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON

Radicchio and Citrus Salad with Preserved Lemon image

This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.

Provided by Chris Morocco

Categories Bon Appétit Citrus Salad Winter Radicchio Lemon Hazelnut Anchovy Endive Orange Wheat/Gluten-Free Side

Yield 4 servings

Number Of Ingredients 19

Ingredients

Preserved-Lemon Purée:
1/4 preserved lemon, seeds removed, chopped
6 tablespoons mild miso (such as white or yellow)
1/4 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
Kosher salt
Salad and assembly:
1/3 cup blanched hazelnuts
4 oil-packed anchovies
1 garlic clove
Kosher salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
Freshly ground black pepper
2 heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large
1 red endive, leaves separated
1 small Meyer lemon, thinly sliced, seeds removed (optional)
2 cups peeled orange rounds (such as Cara Cara, blood, and/or mandarins)

Steps:

Preserved-Lemon Purée:
Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
Salad and assembly:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then cut in two.
Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef's knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.