Ingredients
Preserved Lemon
- 1 lemon, thinly sliced
- 1/2 cup fresh lemon juice
- 4 teaspoons coarse sea salt
Vinaigrette
- 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
Breadcrumbs and Radicchio
- 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)
Description
Quick Preserved Lemon (it Cooks For Ten Minutes) Adds A Fresh Hit Of Flavor To This Warm Salad.
Bon Appetit Magazine
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