Sauteed Fennel Radicchio And Pine Nuts Recipes

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SAUTEED FENNEL, RADICCHIO, AND PINE NUTS



Sauteed Fennel, Radicchio, and Pine Nuts image

Categories     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     Wheat/Gluten-Free     Pine Nut     Fennel     Fall     Healthy     Vegan     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

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.

SALAD OF FENNEL & PINE NUTS



Salad of Fennel & Pine Nuts image

This recipe brought to you by Bertolli.

Provided by Bertolli

Yield Makes 4 servings

Number Of Ingredients 7

2 to 3 medium heads fennel, trimmed and cut into very thin strips
1/4 cup Bertolli Extra Virgin Olive Oil
Juice of 1 large lemon
1/2 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. pignoli (pine) nuts, toasted
2 sun-dried tomatoes packed in oil, chopped (optional)

Steps:

  • On serving platter, arrange fennel. In small bowl, blend Bertolli Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.

RADICCHIO FENNEL SLAW - RACHAEL RAY



Radicchio Fennel Slaw - Rachael Ray image

Make and share this Radicchio Fennel Slaw - Rachael Ray recipe from Food.com.

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

RADICCHIO, RADISH, AND FENNEL SALAD



Radicchio, Radish, and Fennel Salad image

Make and share this Radicchio, Radish, and Fennel Salad recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup pine nuts
1 large head radicchio, quartered and thinly shredded
6 red radishes, finely sliced
1 fennel bulb, trimmed, halved, and finely sliced
1 large cucumber, sliced into 1/4 inch matchsticks
1/2 cup fresh mint leaves
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons maple syrup
1 1/2 tablespoons Dijon mustard

Steps:

  • salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
  • Combine radicchio, radishes, fennel, and cucumber in large bowl.
  • Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
  • Add dressing to salad; toss to coat, and garnish with toasted pine nuts.

Nutrition Facts : Calories 149.6, Fat 12.7, SaturatedFat 1.4, Sodium 50.1, Carbohydrate 9.2, Fiber 1.7, Sugar 4.2, Protein 2

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