Thursday, October 21, 2010

Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Published in the 2010 September edition of Bon Appétit.

Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
Serves 6

Preserved Lemon: 1 lemon, thinly sliced; ½ cup fresh lemon juice; 4 teaspoons coarse sea salt
Vinaigrette: 3 tablespoons finely grated Grana Padano or Parmesan; 2 tablespoons fresh lemon juice; 1 garlic clove, pressed; ½ 2-ounce tin anchovies, drained and minced, 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 ½-inch cubes crustless country white bread; ¼ teaspoon dried oregano; ⅛ teaspoon dried crushed red pepper; 2 heads radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge; shavings of Gran Padano or Parmesan for garnish

Preserved Lemon: Mix lemon slices, lemon juice, and coarse sea salt in a small skillet. Bring to a boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using a sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. (Can be made 1 week ahead. Cover and chill.)
Vinaigrette: Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1½ teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
Breadcrumbs and Radicchio: Preheat oven to 350 degrees. Mix 1 tablespoon olive oil and garlic in a medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer to baking sheet and bake until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels or a thin cloth. Using a mallet or rolling pin, crush into breadcrumbs. Preheat broiler. Place radicchio wedges in a large bowl. Drizzle remaining 3 tablespoons olive oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on a baking sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves slightly. Broil until soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer. Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.

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