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  • Writer's pictureSara Calderon

Radicchio Salad with Sour Cream Ranch

Radicchio is such a beautiful vegetable. Often mistaken for red cabbage, it is actually a type of chicory. Radicchio has a bitter, spicy flavor when eaten raw. But pairing it with sweet or acidic ingredients, like the ranch dressing here, makes a salad with balanced flavors.

Radicchio is high in vitamin K and rich in antioxidants. Plus, bitter foods, like radicchio, help to stimulate the digestive system, increasing the production of digestive enzymes that help us breakdown what we eat and absorb the nutrients.


  • ⅓ cup sour cream

  • ⅓ cup plain whole-milk Greek yogurt

  • 1 Tbsp. plus 1½ tsp. apple cider vinegar

  • 5 garlic cloves, 1 finely minced, 4 crushed

  • 1 tsp. raw honey

  • 8 Tbsp. extra-virgin olive oil, divided

  • Kosher salt

  • 2 scallions, thinly sliced

  • ½ cup panko (Japanese breadcrumbs)

  • ½ lemon

  • 2 medium radicchio, leaves separated


  1. Mix sour cream, yogurt, vinegar, grated garlic, honey, and 5 Tbsp. oil in a small bowl; season dressing with salt.

  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.

  3. Transfer breadcrumbs to paper towels to drain; let cool. Taste and season with more salt if needed.

  4. Place radicchio in a large bowl. Drizzle with dressing; toss gently to coat. Season with salt and scatter breadcrumbs over.

  5. 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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