Recipe sourced from bonappetit.com (November 2018 issue)
Makes 8 servings
⅓ cup sour cream
⅓ cup plain whole-milk Greek yogurt
1Tbsp. 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
2 scallions, thinly sliced
½ cup panko (Japanese breadcrumbs)
2 medium radicchio, leaves separated
Mix the sour cream, yogurt, vinegar, grated garlic, honey and 5 Tbsp. of oil in a small bowl; season dressing with salt.
Heat remaining 3 Tbsp. of oil in a medium skillet over medium heat. Add the crushed garlic and scallions and cook, stirring often, until golden brown around the edges, about 4 minutes. Add the panko and season with salt. Cook, stirring often, until golden brown, about 3 minutes. Finely grate lemon zest directly into the 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. Enjoy!
Note: The dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.