- 1 lemon, thinly sliced
- 1/2 cup fresh lemon juice
- 4 teaspoons coarse sea salt
- 3 tablespoons finely grated Grana Padano or Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed
- 1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved
- Pinch of sugar
- 5 tablespoons olive oil
- 4 tablespoons olive oil, divided
- 1 garlic clove, pressed
- 2 cups 1/2-inch cubes crustless country white bread
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried crushed red pepper
- 2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge
- Shavings of Grana Padano or Parmesan cheese (for garnish)
- Mix lemon slices, lemon juice, and coarse sea salt in small skillet. Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. DO AHEAD: Can be made 1 week ahead. Cover and chill.
- Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
- Preheat oven to 350°F. Line rimmed baking sheet with foil. Mix 1 tablespoon olive oil and garlic in medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer bread cubes to prepared baking sheet.
- Bake bread cubes until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels. Using mallet or rolling pin, crush bread cubes into breadcrumbs.
- Preheat broiler. Line same baking sheet with fresh sheet of foil. Place radicchio wedges in large bowl. Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on prepared sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves out slightly. Broil until radicchio is 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.