Lemony fennel & radicchio
1
Points®
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
⅛ 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
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