Radicchio And Citrus Salad With Preserved Lemon

Name: Radicchio And Citrus Salad With Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4; , 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)

Servings: persons

1/4
, 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)

1
Puree preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
2
Preheat oven to 350u00b0F. 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 puree onto a large platter (save remaining puree and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.

1286

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4, , seeds removed, chopped, 6 tablespoons mild miso (such as white or yellow), 1/4 cup olive oil, and more.

Yes, Radicchio And Citrus Salad With Preserved Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!