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Recipes
November 2018

Radicchio Salad With Sour Cream Ranch

By Chris Morocco

5.0

(6)

Image may contain Plant Food Vegetable Cauliflower Dish and Meal
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

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

⅓

cup sour cream

⅓

cup plain whole-milk Greek yogurt

1

Tbsp. plus 1½ 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

½

cup panko (Japanese breadcrumbs)

½

lemon

2

medium radicchio, preferably Castelfranco, leaves separated

Need to make a substitution?

Preparation

  1. 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.

    Step 4

    Do Ahead: Dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.

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