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Radicchio Salad with Sour Cream Ranch

['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']

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.

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