Radicchio salad with sour cream ranch

Indulge in the bold flavors of radicchio, paired with the creamy richness of tangy sour cream ranch dressing in this vibrant and refreshing salad.

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

Instructions:

1. Combine sour cream, Greek yogurt, vinegar, grated garlic, honey, and 5 tablespoons of oil in a small bowl; season the dressing with salt.
2. Heat the remaining 3 tablespoons of oil in a medium skillet over medium heat. Add minced garlic and sliced scallions and cook, stirring frequently, until they turn golden brown at the edges, which should take about 4 minutes. Add panko breadcrumbs and season with salt. Cook, stirring occasionally, until the breadcrumbs become golden brown, around 3 minutes. Finely grate the zest of a lemon directly into the pan and toss a few times to mix well. Transfer the breadcrumbs to paper towels to absorb excess oil; let them cool down. Taste and add more salt if necessary.
3. Place the radicchio in a large bowl. Pour the dressing over it; gently toss to cover. Season with salt and sprinkle the breadcrumbs on top.
4. The dressing and breadcrumbs can be prepared 2 days in advance. Keep the dressing covered and chilled. 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