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Sides



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



In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saut� 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 saut� 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.

Unrated