Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Ingredients

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