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Radicchio Salad with Sour Cream Ranch

Radicchio Salad with Sour Cream Ranch

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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.


  • 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
  • 8 Tbsp. extra-virgin olive oil, divided
  • 2 scallions, thinly sliced
  • ½ cup panko (Japanese breadcrumbs)
  • 2 medium radicchio, preferably Castelfranco, leaves separated

Recipe 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.

Reviews SectionSooo 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.AnonymousBritish Columbia07/03/20INSANE! 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.astoltzeLos Angeles04/01/19Super 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.AnonymousHOUSTON 11/19/18Incredible 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.

Watch the video: Jamie Olivers principles for superb salads (June 2022).


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