Best Sauteed Fennel Radicchio And Pine Nuts Recipes

Sauteed Fennel, Radicchio, and Pine Nuts image

Yield Serves 2

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon pine nuts
1 large garlic clove, sliced
1/2 fennel bulb (sometimes called anise), trimmed and cut lengthwise into 1/4-inch slices
1 teaspoon fresh lemon juice
1/2 head radicchio, cut into one inch pieces

Steps:

In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté pine nuts, stirring until golden. With a slotted spoon transfer pine nuts to paper towels to drain.
In a skillet cook garlic over moderate heat, stirring , until golden and with a slotted spoon discard. Add fennel to skillet and cook, stirring, until golden, about 2 minutes. Add lemon juice and salt and pepper to taste and cook until fennel is crisp-tender. Stir in radicchio and sauté mixture over moderately high heat, tossing with 2 wooden spoons, just until radicchio is wilted and tender. Add pine nuts and season with salt and pepper.

Radicchio Fennel Slaw - Rachael Ray image

Provided by Julesong

Categories Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons golden raisins
1 navel orange, juice of
3 tablespoons hot water
2 fresh fennel bulbs, trimmed of tops and fronds, cored and thinly sliced lengthwise
1 head radicchio, shredded
4 scallions, thinly sliced on an angle
1/3 cup chopped flat leaf parsley
3 tablespoons toasted pine nuts
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

Steps:

In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes.
In another large bowl toss together the fennel, radicchio, scallions, and parsley.
Add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat.
Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 190.7, Fat 14.8, SaturatedFat 1.7, Sodium 67.2, Carbohydrate 14.9, Fiber 4.6, Sugar 3.7, Protein 2.9

Italian Radicchio & Fennel Salad image

Provided by Bergy

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 head radicchio
1 fennel bulb
1 ounce black olives
1/4 cup lite olive oil (or other veggie oil)
1 tablespoon fresh lemon juice
1 anchovy, filet
3 black olives, pitted
salt & pepper
1 pinch sugar

Steps:

Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.