Radicchio and Citrus Salad with Preserved Lemon

Ingredients

• •¼ piece 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
• •1 to taste Kosher salt
• •⅓ cup blanched hazelnuts
• •4 fillets oil-packed anchovies
• •1 clove garlic clove
• •1 to taste Kosher salt
• •¼ cup olive oil
• •2 tablespoons fresh lemon juice
• •1 to taste Freshly ground black pepper
• •2 heads heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large
• •1 head red endive, leaves separated
• •1 piece small Meyer lemon, thinly sliced, seeds removed (optional)
• •2 cups peeled orange rounds (such as Cara Cara
• •blood
• •and/or mandarins)

Cooking Instructions

1. 1.

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

   5 min

2. 2.

   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.

   10 min

3. 3.

   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.

   15 min

4. 4.

   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.

   5 min