Apple, Fennel, and Pork Radicchio Wraps

Serves 2

Lots of people like the pleasantly bitter flavor of radicchio. If you’re not one of them, opt for cabbage, butterhead, or Bibb leaves instead.

Prep: 15 minutes

GRILL: 10 minutes

Total: 25 minutes

• 1 small fennel bulb
• 1 tablespoon extra-virgin olive oil
• 8 ounces ground pork
• 1 small cooking apple (such as Granny Smith or McIntosh), cored and diced
• 1 teaspoon dried sage, crushed
• ¼ teaspoon salt
• 2 tablespoons finely chopped unsulfured dried apricots
• 2 tablespoons Whole30-compliant mayonnaise or Basic Mayonnaise
• 1 tablespoon cider vinegar
• 8 medium radicchio, cabbage, butterhead lettuce, or Bibb lettuce leaves
• ¼ cup chopped walnuts, toasted (see Tip below)

Trim the fennel bulb, reserving the feathery tops (fronds). Remove the core and then coarsely chop the bulb. Heat the olive oil in a medium skillet over medium heat. Add the chopped fennel and the pork and cook, stirring, until the pork is almost cooked through, 3 to 4 minutes.

Add the apple, sage, and salt. Cook, stirring, until the pork is no longer pink and the apple is crisp-tender, 2 to 3 minutes. Stir in the apricots. Remove from the heat. In a small bowl, whisk together the mayonnaise and vinegar. Add to the pork mixture and stir until combined.

Place the radicchio leaves on a large serving plate. Spoon the pork filling into the center of the leaves. Sprinkle with the walnuts. Chop some of the reserved fennel fronds and sprinkle over the walnuts.

TIP To toast walnuts, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.