RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON

Radicchio and Citrus Salad with Preserved Lemon image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 19

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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.