Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
Photo by Elinor Carucci

Ingredients

  • 4 tablespoons olive oil
  • 2 cups country white bread
  • ¼ teaspoon dried oregano
  • 4 teaspoons coarse sea salt
  • ½ cup fresh lemon juice
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons finely grated Grana Padano or Parmesan cheese
  • + 9 more ingredients
    • Pinch of sugar
    • ½ 2-ounce tin anchovies
    • 5 tablespoons olive oil
    • 1 lemon
    • 1 garlic clove
    • Shavings of Grana Padano or Parmesan cheese (for garnish)
    • 2 heads of radicchio
    • 1/8 teaspoon dried crushed red pepper
    • 1 clove garlic

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...

View full recipe at Epicurious

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