Roasted Radicchio With Anchovy Vinaigrette, Preserved Lemon, And Breadcrumbs
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)4 tsps
Coarse Sea Salt4 tbsps
Olive Oil (divided)1 tsp
Oregano (dried)Directions:
1
For preserved lemon: Mix lemon slices, lemon juice, and coarse sea salt in small skillet
2
Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes
3
Uncover and cool
4
Drain lemon slices
5
Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp
6
DO AHEAD: Can be made 1 week ahead
7
Cover and chill
8
Mix lemon slices, lemon juice, and coarse sea salt in small skillet
9
Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes
10
Uncover and cool
11
Drain lemon slices
12
Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp
13
DO AHEAD: Can be made 1 week ahead
14
Cover and chill
15
For vinaigrette: Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl
16
Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin
17
Season vinaigrette to taste with salt and pepper
18
DO AHEAD: Can be made 1 day ahead
19
Cover and chill
20
Bring to room temperature and rewhisk before using
21
Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl
22
Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin
23
Season vinaigrette to taste with salt and pepper
24
DO AHEAD: Can be made 1 day ahead
25
Cover and chill
26
Bring to room temperature and rewhisk before using
27
For breadcrumbs and radicchio: Preheat oven to 350°F
28
Line rimmed baking sheet with foil
29
Mix 1 tablespoon olive oil and garlic in medium bowl
30
Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper
31
Transfer bread cubes to prepared baking sheet
32
Bake bread cubes until golden brown, tossing occasionally, about 20 minutes
33
Cool
34
Transfer to work surface
35
Cover with paper towels
36
Using mallet or rolling pin, crush bread cubes into breadcrumbs
37
Preheat broiler
38
Line same baking sheet with fresh sheet of foil
39
Place radicchio wedges in large bowl
40
Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat
41
Arrange wedges on prepared sheet
42
Broil until beginning to brown, about 3 minutes
43
Using tongs, turn radicchio over, fanning leaves out slightly
44
Broil until radicchio is soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer
45
Return radicchio to same large bowl
46
Drizzle enough dressing over to coat; toss
47
Arrange wedges on plates
48
Sprinkle breadcrumbs over
49
Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve
50
Preheat oven to 350°F
51
Line rimmed baking sheet with foil
52
Mix 1 tablespoon olive oil and garlic in medium bowl
53
Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper
54
Transfer bread cubes to prepared baking sheet
55
Bake bread cubes until golden brown, tossing occasionally, about 20 minutes
56
Cool
57
Transfer to work surface
58
Cover with paper towels
59
Using mallet or rolling pin, crush bread cubes into breadcrumbs
60
Preheat broiler
61
Line same baking sheet with fresh sheet of foil
62
Place radicchio wedges in large bowl
63
Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat
64
Arrange wedges on prepared sheet
65
Broil until beginning to brown, about 3 minutes
66
Using tongs, turn radicchio over, fanning leaves out slightly
67
Broil until radicchio is soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer
68
Return radicchio to same large bowl
69
Drizzle enough dressing over to coat; toss
70
Arrange wedges on plates
71
Sprinkle breadcrumbs over
72
Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve