- 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)
- Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
- 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.
- 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.
- 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.