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Bon Appétit

Radicchio Salad With Sour Cream Ranch

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

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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Reviews (6)

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  • I love this!

    • Anonymous

    • 3/4/2022

  • Sooo good!!! Love everything about it. Do have a question though. When the recipe asks for 4 smashed garlic, does that mean in a garlic press or smash it with the back of your knife? If you smash it with the back of your knife do you remove it once the breadcrumbs have been toasted? Clarification would be great thanks.

    • Anonymous

    • British Columbia

    • 7/3/2020

  • INSANE! Will definitely be making again. That being said, I love myself a good radicchio recipe, so I'm partial, but this is the best one I've had in a long time.

    • astoltze

    • Los Angeles

    • 4/2/2019

  • Super good! I subbed endive given what was available at the grocery store and spread a little dressing and beadrumbs on each leaf, making it a finger food. This dish received the most compliments at an early Thanksgiving gathering.

    • Anonymous

    • HOUSTON

    • 11/19/2018

  • Incredible salad—I mean, it's ranch dressing. I used purple radicchio and chopped it into bite-sized pieces so it's not a fork-and-knife salad, which is pretty in the photo but not realistic in My Life. And damn, Chris Morocco, those scallion breadcrumbs! Genius!! I ate them with my hands from the bottom of the salad bowl after dinner.

    • alexbeggs

    • BA.com

    • 11/19/2018