Radicchio Salad With Sour Cream Ranch Recipes

RADICCHIO SALAD WITH SOUR CREAM RANCH RECIPE

Steps:

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

RADICCHIO AND CITRUS SALAD WITH BURRATA

Steps:

• Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
• Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)
• Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
• Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.