Weekend Recipe: Fennel, Arugula, & Radicchio Salad for a Picnic

Photo by Robyn Lee

This salad, the creation of KCET chef Joanne Weir, has a lot of flavor and a light dressing, making it great for picnics, especially if you store the dressing separately en route -- and you may just want to have a picnic this weekend, in honor of the solar eclipse on Sunday. In Los Angeles, the moon will start to obscure the sun at 5:24 pm, reach maximum coverage at 6:38 pm, and exit the sun's path at 7:42 pm. Make it dinner and a show! Add even more flavor to the salad by adding some grapefruit sections, if you like, and serve it with another picnic-friendly dish, Greek-Style Shrimp With Tomatoes and Feta.

Fennel, Arugula, and Radicchio Salad with Shaved Pecorino
Serves 6
2 medium fennel bulbs, trimmed
1 small head radicchio, leaves separated and torn into 2-inch pieces
12 small radishes, thinly sliced
1/4 cup extra virgin olive oil
2 tbsps white wine vinegar
1 shallot, minced
1 garlic clove, minced
Salt and pepper
3-ounce piece of pecorino cheese, shaved into thin slices
1 bunch baby radishes with leaves, for garnish

With a sharp knife or mandoline, shave the fennel into paper-thin slices. Place in a large bowl with the radicchio, arugula and radishes.

In a small bowl, whisk together the olive oil, vinegar, shallot and garlic to make a vinaigrette. Season with salt and pepper.

Toss the vinaigrette with the vegetables and scatter with the cheese and the optional grapfruit. Garnish with baby radishes.