Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Ingredients

• 2 cups unseasoned bread cubes white crustless
• 4 teaspoons sea salt 
• 1  garlic clove pressed
• 1  optional: lemon thinly sliced
• 2 tablespoons juice of lemon fresh
• 4 tablespoons olive oil divided
• 0.3 teaspoon oregano dried
• 6 servings parmesan (for garnish)
• 2 heads radicchio thinly with some core attached to each wedge cut into 6 wedges ( 1 pound total)
• 0.1 teaspoon pepper dried red crushed
• 1 pinch sugar 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• broiler
• rolling pin
• tongs

Directions

1. Mix lemon slices,lemon juice, and coarse sea salt in smallskillet. Bring to boil; reduce heat to medium-low,cover, and simmer until almost tender,about 10 minutes. Uncover and cool.
2. Drainlemon slices. Using sharp knife, cut slices inhalf, then cut pulp away from peel; discardpulp. DO AHEAD: Can be made 1 weekahead. Cover and chill.
3. Mix cheese, lemonjuice, garlic, minced anchovies, and pinchof sugar in medium bowl.
4. Whisk in olive oiland 1 1/2 teaspoons oil from anchovy tin.Season vinaigrette to taste with salt andpepper. DO AHEAD: Can be made 1 dayahead. Cover and chill. Bring to roomtemperature and rewhisk before using.
5. Preheat oven to 350°F. Line rimmed bakingsheet with foil.
6. Mix 1 tablespoon olive oiland garlic in medium bowl.
7. Add bread cubes,oregano, and crushed red pepper; sprinklewith salt and pepper.
8. Transfer bread cubesto prepared baking sheet.
9. Bake bread cubes until golden brown,tossing occasionally, about 20 minutes. Cool.
10. Transfer to work surface. Cover with papertowels. Using mallet or rolling pin, crushbread cubes into breadcrumbs.
11. Preheat broiler. Line same baking sheetwith fresh sheet of foil.
12. Place radicchiowedges in large bowl.
13. Drizzle remaining 3tablespoons oil over; sprinkle with salt andpepper and toss to coat. Arrange wedgeson prepared sheet. Broil until beginning tobrown, about 3 minutes. Using tongs, turnradicchio over, fanning leaves out slightly.Broil until radicchio is soft and beginning tobrown with some edges beginning to char,watching carefully to prevent burning, about2 minutes longer.
14. Return radicchio to same large bowl.
15. Drizzle enough dressing over to coat;toss. Arrange wedges on plates.
16. Sprinklebreadcrumbs over. Top with cheese shavings,arrange a few preserved lemon peel stripsover, and serve.