Roasted Radicchio With Anchovy Vinaigrette, Preserved Lemon, And Breadcrumbs

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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

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)

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