Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Ingredients

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

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