Name: Radicchio and Citrus Salad with Preserved Lemon
Yield: 4 servings
Ingredients: ¼ preserved lemon, seeds removed, chopped; 6 tablespoons mild miso (such as white or yellow); ¼ cup olive oil; 3 tablespoons honey; 2 tablespoons fresh lemon juice; Kosher salt; ⅓ cup blanched hazelnuts; 4 oil-packed anchovies; 1 garlic clove; Kosher salt; ¼ cup olive oil; 2 tablespoons fresh lemon juice; Freshly ground black pepper; 2 heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large; 1 red endive, leaves separated; 1 small Meyer lemon, thinly sliced, seeds removed (optional); 2 cups peeled orange rounds (such as Cara Cara, blood, and/or mandarins)

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Ted Cavanaugh

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Radicchio and Citrus Salad With Preserved Lemon

Recipe notes