Name: Radicchio Salad with Sour Cream Ranch
Yield: 8 servings
Ingredients: 1/3 cup sour cream; 1/3 cup plain whole-milk Greek yogurt; 1 Tbsp. plus 1 1/2 tsp. sherry vinegar or apple cider vinegar; 5 garlic cloves, 1 finely grated, 4 crushed; 1 tsp. honey; 8 Tbsp. extra-virgin olive oil, divided; Kosher salt; 2 scallions, thinly sliced; 1/2 cup panko (Japanese breadcrumbs); 1/2 lemon; 2 medium radicchio, preferably Castelfranco, leaves separated

Large leafs of radicchio on a round plater scattered with breadcrumbs and herbs.

Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish. Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

Recipe information

Yield
8 servings

Ingredients

1/3 cup sour cream

1/3 cup plain whole-milk Greek yogurt

1 Tbsp. plus 1 1/2 tsp. sherry vinegar or apple cider vinegar

5 garlic cloves, 1 finely grated, 4 crushed

1 tsp. honey

8 Tbsp. extra-virgin olive oil, divided

Kosher salt

2 scallions, thinly sliced

1/2 cup panko (Japanese breadcrumbs)

1/2 lemon

2 medium radicchio, preferably Castelfranco, leaves separated

Preparation

Step 1
Mix sour cream, yogurt, vinegar, grated garlic, honey, and 5 Tbsp. oil in a small bowl; season dressing with salt.
Step 2
Heat remaining 3 Tbsp. oil in a medium skillet over medium. Add crushed garlic and scallions and cook, stirring often, until golden brown around the edges, about 4 minutes. Add panko and season with salt. Cook, stirring often, until golden brown, about 3 minutes. Finely grate lemon zest directly into pan and toss a few times to incorporate. Transfer breadcrumbs to paper towels to drain; let cool. Taste and season with more salt if needed.
Step 3
Place radicchio in a large bowl. Drizzle with dressing; toss gently to coat. Season with salt and scatter breadcrumbs over.
Do Ahead
Step 4
Dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.

TagsSalad Yogurt Dairy Radicchio Chicory Leafy Greens Vegetable Side Starter Lunch Dinner Nut Free Vegetarian Quick Easy 30 Minutes or Less Weeknight Meals Bon Appétit

Recipe notes

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