Ingredients

• 1/4 preserved lemon, seeds removed, chopped
• 6 tablespoons mild miso (such as white or yellow)
• 1/4 cup olive oil
• 3 tablespoons honey
• 2 tablespoons fresh lemon juice
• Kosher salt
• 1/3 cup blanched hazelnuts
• 4 oil-packed anchovies
• 1 garlic clove
• Kosher salt
• 1/4 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)

Instructions

1. Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
2. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then cut in two.
3. Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef’s knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
4. Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.