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Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

• 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
• 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)

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