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Bon Appétit

Radicchio Salad with Sour Cream Ranch

By Chris Morocco

3.1

(2)

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

  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.

  2. Do Ahead

    Step 4

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

TagsSaladYogurtDairyRadicchioChicoryLeafy GreensVegetableSideStarterLunchDinnerNut FreeVegetarianQuickEasy30 Minutes or LessWeeknight MealsBon Appétit

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