Radicchio salad with sour cream ranch
Indulge in the richness of radicchio salad drizzled with tangy sour cream ranch dressing. A harmonious blend of savory and creamy flavors.
Ingredients:
- cup sour cream
- cup plain whole-milk Greek yogurt
- Tbsp. plus 1½ tsp. sherry vinegar or apple cider vinegar
- garlic cloves, 1 finely grated, 4 crushed
- tsp. honey
- Tbsp. extra-virgin olive oil, divided
- Kosher salt
- scallions, thinly sliced
- cup panko (Japanese breadcrumbs)
- lemon
- medium radicchio, preferably Castelfranco, leaves separated
Instructions:
- Combine sour cream, yogurt, vinegar, grated garlic, honey, and 5 tablespoons of oil in a small bowl; add salt to taste to the dressing.
- Heat the rest of the 3 tablespoons of oil in a medium skillet over medium heat. Sauté crushed garlic and scallions until slightly browned for about 4 minutes. Add panko and season with salt. Cook until golden brown for about 3 minutes. Grate lemon zest into the skillet and mix well. Transfer the breadcrumbs to paper towels to absorb excess oil; let them cool down. Adjust the seasoning with salt, if necessary.
- In a large bowl, place radicchio. Pour the prepared dressing over the radicchio; gently mix to coat evenly. Season with salt and sprinkle the breadcrumbs on top.
- If desired, you can prepare the dressing and breadcrumbs 2 days in advance. Keep the dressing covered and refrigerated. Store the breadcrumbs in an airtight container at room temperature.
Summary:
- Calories: 1419 kcal
- Fat: 130 g
- Protein: 17 g
- Carbs: 55 g
- Potassium: 1021 mg
- Magnesium: 52 mg