Photo of Lemony fennel & radicchio by WW

Lemony fennel & radicchio

1
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
Italians love their fennel for its anise (licorice) flavor. Also known as Florence fennel and finocchio, it is as much at home in salads as it is roasted, braised, or grilled. If the fennel comes with its feathery fronds, chop them and scatter over the finished dish.

Ingredients

Uncooked fennel bulb

2 item(s), trimmed and thinly sliced lengthwise

Olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper

tsp

Water

¼ cup(s)

Radicchio

1 cup(s), shredded, thinly sliced

Fresh parsley

2 Tbsp, flat-leaf, chopped

Lemon zest

1 tsp, finely grated

Fresh lemon juice

1 Tbsp

Instructions

  1. Put fennel in large bowl. Add oil and toss until coated evenly. Transfer fennel to large nonstick skillet; sprinkle with salt and pepper and set over medium heat. Cook, stirring, 1 minute. Add water and cook, covered, until fennel begins to soften, about 3 minutes longer.
  2. Uncover skillet and increase heat to medium-high. Cook, stirring, until most of water is evaporated and fennel is tender, about 2 minutes. Remove skillet from heat and stir in radicchio, parsley, and lemon zest and juice.
  3. Serving size: 1 cup