Radicchio Salad with Sour Cream Ranch
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- kosher salt
- 1/3 cup sour cream
- 1 tsp. honey
- 1/2 cup panko (japanese breadcrumbs)
- 2 scallions, thinly sliced
- 1/2 lemon
- 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
- 8 tbsp. extra-virgin olive oil, divided
- 2 medium radicchio, preferably castelfranco, leaves separated
- Carbohydrate 7 g(2%)
- Cholesterol 7 mg(2%)
- Fat 16 g(25%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 3 g(17%)
- Sodium 190 mg(8%)
- Calories 177
Preparation Mix sour cream, yogurt, vinegar, grated garlic, honey, and 5 Tbsp. oil in a small bowl; season dressing with salt. 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. Place radicchio in a large bowl. Drizzle with dressing; toss gently to coat. Season with salt and scatter breadcrumbs over. Do Ahead Dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.
Preparation Mix sour cream, yogurt, vinegar, grated garlic, honey, and 5 Tbsp. oil in a small bowl; season dressing with salt. 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. Place radicchio in a large bowl. Drizzle with dressing; toss gently to coat. Season with salt and scatter breadcrumbs over. Do Ahead Dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.
