Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
25
High
Nutrition per serving
Calories868.5 kcal (43%)
Total Fat51.8 g (74%)
Carbs74.4 g (29%)
Sugars14.9 g (17%)
Protein37.9 g (76%)
Sodium799.7 mg (40%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1fennel bulb
small
1 tablespoonextra-virgin olive oil
8 ouncesground pork
1cooking apple
small, such as granny smith or mcintosh, cored and diced
1 teaspoondried sage
crushed
¼ teaspoonsalt
2 tablespoonsdried apricots
finely chopped, unsulfured
2 tablespoonsmayonnaise
whole30-compliant, or basic mayonnaise
1 tablespooncider vinegar
8radicchio
medium, cabbage, butterhead lettuce, or bibb lettuce leaves
¼ cupchopped walnuts toasted
Instructions
Step 1
TRIM the fennel bulb, reserving the feathery tops (fronds). Remove the core and then coarsely chop the bulb.
Step 2
Heat the olive oil in a medium skillet over medium heat.
Step 3
Add the chopped fennel and the pork and cook, stirring, until the pork is almost cooked through, 3 to 4 minutes.
Step 4
ADD the apple, sage, and salt.
Step 5
Cook, stirring, until the pork is no longer pink and the apple is crisp-tender, 2 to 3 minutes.
Step 6
Stir in the apricots. Remove from the heat.
Step 7
In a small bowl, whisk together the mayonnaise and vinegar.
Step 8
Add to the pork mixture and stir until combined.
Step 9
PLACE the radicchio leaves on a large serving plate.
Step 10
Spoon the pork fill- ing into the center of the leaves.
Step 11
Sprinkle with the walnuts.
Step 12
Chop some of the reserved fennel fronds and sprinkle over the walnuts.
Step 13
TIP To toast walnuts, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.
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