Radicchio and fennel salad with blood orange, walnuts and pecorino dressing himag April 13, 2018 Hi Food It’s our favourite time of the week; Foodie Friday! And of course that means we have another great recipe from Monika Coghlan at Pepperazzi Food & Photography to share with you. This radicchio and fennel salad look almost too good to eat (though I’m sure we’ll manage). Serves: 6 Ingredients Salad: 1 small head radicchio, leaves coarsely torn 1 fennel bulb, thinly sliced 2 blood oranges, peeled and cut into segments 1 cup walnuts Dressing: 1/2 cup pecorino cheese, finely grated 1 clove garlic, peeled and crushed 6 tbsp extra virgin olive oil Juice of 1 lemon Sea salt and freshly ground black pepper Method In a large salad bowl, toss together the radicchio leaves and fennel slices. Add the orange segments and walnuts. Drizzle with the pecorino dressing. To make the dressing: Whisk together the cheese, garlic, olive oil, lemon juice and salt and pepper.