Ingredients

• 1/3 cup sour cream
• 1/3 cup plain whole-milk Greek yogurt
• 1 Tbsp. plus 1 1/2 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
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 lemon
• 2 medium radicchio, preferably Castelfranco, leaves separated

Instructions

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. Transfer breadcrumbs to paper towels to drain; let cool. Taste and season with more salt if needed.
3. Place radicchio in a large bowl. Drizzle with dressing; toss gently to coat. Season with salt and scatter breadcrumbs over.
4. Dressing and breadcrumbs can be made 2 days ahead. Cover and chill dressing. Store breadcrumbs airtight at room temperature.