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1
Make the Dressing In a large, deep skillet, heat 1/4 cup of the olive oil.
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2
Add the tomatoes and tomato paste and cook over moderate heat, stirring occasionally, until the tomatoes just start to soften, about 5 minutes.
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3
Add the lemon quarters, tarragon, parsley, vinegar and the remaining 1/4 cup of olive oil.
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4
Cook over moderate heat, stirring occasionally, until the tomatoes are very soft and the dressing is saucy, about 15 minutes.
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5
Discard the lemon quarters.
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6
Season with salt and pepper and let cool slightly.
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7
Meanwhile, Prepare the Salad In a large ceramic baking dish, whisk the lemon juice with the olive oil and season with salt and pepper.
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8
Add the quartered radicchio and turn to coat; let stand for 15 minutes.
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9
Meanwhile, Prepare the Salad Preheat a grill pan and the broiler.
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10
Season the radicchio with salt and pepper and grill over high heat, turning, until lightly charred and just starting to wilt, about 3 minutes.
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11
Return the radicchio to the baking dish and sprinkle the marjoram and goat cheese on top.
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12
Broil 8 inches from the heat until the goat cheese is just softened, 1 to 2 minutes.
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13
Transfer the radicchio to a platter.
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14
Spoon some of the dressing on top and serve, passing the rest of the dressing at the table.
