Recipe sourced from (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

Kosher salt

2 scallions, thinly sliced

½ cup panko (Japanese breadcrumbs)

½ lemon

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.