Name: Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
Yield: Makes 6 first-course 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)

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Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and BreadcrumbsElinor Carucci

Quick preserved lemon (it cooks for ten minutes) adds a fresh hit of flavor to this warm salad.

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