Lemony fennel and radicchio

Total Time
17 min
12 min
5 min
Fennel and radicchio are two well-loved favorites in Italian cuisine, and this simple side dish showcases them—and it’s ready in less than 20 minutes. The fennel provides a distinct anise (licorice) flavor while the deep reddish-purple leaves of radicchio has a bitter, spicy flavor, both of which mellows as they cook. When buying radicchio, purchase heads that have crisp, colorful leaves that are free of brown spots. For the fennel, choose small to medium-sized bulbs that are heavy and firm and have no soft spots, bruising, or appear dried out. If the fennel comes with its green feathery fonds, chop them and scatter over the finished dish.


Uncooked fennel bulb(s)

2 item(s), trimmed and thinly sliced lengthwise

Olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper



¼ cup(s)

Uncooked radicchio

1 cup(s), thinly sliced

Fresh parsley

2 Tbsp, flat-leaf, chopped

Lemon zest

1 tsp, grated

Fresh lemon juice

1 Tbsp


  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. Per serving: 1 cup