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

Ingredients
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

Directions
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.