Radicchio and Citrus Salad with Preserved Lemon

Ingredients for Radicchio and Citrus Salad with Preserved Lemon

• 1/4 preserved lemon, seeds removed, chopped

• 90ml mild miso (such as white or yellow)

• 60ml di olio d'oliva

• 3 tablespoons honey

• 2 tablespoons fresh lemon juice

• Sale kosher

• 80ml blanched hazelnuts

• 4 oil-packed anchovies

• 1 garlic clove

• Sale kosher

• 60ml di olio d'oliva

• 2 tablespoons fresh lemon juice

• Pepe nero macinato fresco

• 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)

• 300g 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.

Preheat oven to 177°C. 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.

Avvertenza

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