Radicchio and Citrus Salad with Preserved Lemon
4 SERVINGS
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
Kosher salt
Salad And Assembly
⅓ cup blanched hazelnuts
4 oil-packed anchovies
1 garlic clove
Kosher salt
¼ 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)
Instructions:
Preserved-Lemon
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.
See recipe in bonappetit.com
Recipe by Chris Morocco
Photograph by Ted Cavanaugh