Roasted Radicchio With Anchovy Vinaigrette, Preserv

Name: Roasted Radicchio With Anchovy Vinaigrette, Preserved Lemon, And Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, thinly sliced; 1/2 cup fresh lemon juice; 4 teaspoons coarse sea salt; 3 tablespoons finely grated Grana Padano or Parmesan cheese; 2 tablespoons fresh lemon juice; 1 garlic clove, pressed; 1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved; Pinch of sugar; 5 tablespoons olive oil; 4 tablespoons olive oil, divided; 1 garlic clove, pressed; 2 cups 1/2-inch cubes crustless country white bread; 1/4 teaspoon dried oregano; 1/8 teaspoon dried crushed red pepper; 2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge; Shavings of Grana Padano or Parmesan cheese (for garnish)

Servings: persons

1 lemon, thinly sliced
1/2 cup fresh lemon juice
4 teaspoons coarse sea salt
3 tablespoons finely grated Grana Padano or Parmesan cheese
2 tablespoons fresh lemon juice
1 garlic clove, pressed
1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved
Pinch of sugar
5 tablespoons olive oil
4 tablespoons olive oil, divided
1 garlic clove, pressed
2 cups 1/2-inch cubes crustless country white bread
1/4 teaspoon dried oregano
1/8 teaspoon dried crushed red pepper
2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge
Shavings of Grana Padano or Parmesan cheese (for garnish)

1
Mix lemon slices, lemon juice, and coarse sea salt in small skillet. Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. DO AHEAD:
2
Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. DO AHEAD:
3
Preheat oven to 350u00b0F. Line rimmed baking sheet with foil. Mix 1 tablespoon olive oil and garlic in medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer bread cubes to prepared baking sheet.
4
Bake bread cubes until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels. Using mallet or rolling pin, crush bread cubes into breadcrumbs.
5
Preheat broiler. Line same baking sheet with fresh sheet of foil. Place radicchio wedges in large bowl. Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on prepared sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves out slightly. Broil until radicchio is soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer.
6
Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.

551

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 lemon, thinly sliced, 1/2 cup fresh lemon juice, 4 teaspoons coarse sea salt, 3 tablespoons finely grated Grana Padano or Parmesan cheese, and more.

Yes, Roasted Radicchio With Anchovy Vinaigrette, Preserved Lemon, And Breadcrumbs 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!

Roasted Radicchio With Anchovy Vinaigrette, Preserved Lemon, And Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions