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Radicchio and Citrus Salad with Preserved Lemon

Name: Radicchio and Citrus Salad with Preserved Lemon
Cuisine: mediterranean
Ingredients: 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; 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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
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.
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.
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.

Recipes sourced from Epicurious.com.

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