Radicchio and Citrus Salad with Preserved Lemon

Servings: 4

You Will Need:

Preserved-Lemon Purée

  • ¼ preserved lemon, seeds removed, chopped
  • 6 tablespoons mild miso (such as white or yellow)
  • ¼ cup olive oil
  • 3 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • Salt

Salad And Assembly

  • ⅓ cup blanched hazelnuts
  • 4 oil-packed anchovies
  • 1 garlic clove
  • Salt
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • 2 heads of radicchio, 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)


Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.

Salad and Assembly
Preheat oven to 350°. 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.

Recipe by Chris Morocco
Photograph by Ted Cavanaugh
See recipe in bonappetit.com