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



  • 1 small head radicchio, leaves coarsely torn
  • 1 fennel bulb, thinly sliced
  • 2 blood oranges, peeled and cut into segments
  • 1 cup walnuts


  • 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


  1. In a large salad bowl, toss together the radicchio leaves and fennel slices.
  2. Add the orange segments and walnuts.
  3. Drizzle with the pecorino dressing.
  4. To make the dressing: Whisk together the cheese, garlic, olive oil, lemon juice and salt and pepper.