Radicchio Salad with soured cream Ranch

Ingredients for Radicchio Salad with soured cream Ranch

• 80ml soured cream

• 80ml plain whole-milk Greek yoghurt

• 1 tablespoon plus 1 1/2 teaspoons sherry vinegar or apple cider vinegar

• 5 garlic cloves, 1 finely grated, 4 crushed

• 1 teaspoon honey

• 8 tablespoons extra-virgin olive oil, divided

• Kosher salt

• 2 spring onions, thinly sliced

• 60g panko (Japanese breadcrumbs)

• 1/2 lemon

• 2 medium radicchio, preferably Castelfranco, leaves separated

Mix soured cream, yoghurt, vinegar, grated garlic, honey, and 5 tablespoons oil in a small bowl; season dressing with salt.

Heat remaining 3 tablespoons oil in a medium skillet over medium. Add crushed garlic and spring onions 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.

Dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.