Radicchio and Citrus Salad with Preserved Lemon
['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.
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