Recipe - Lemon-Marinated Fennel With Feta

Three fourths 1 pound fennel bulb
One fourth cup Fresh lemon juice; or to
taste
1 One half tablespoon Extravirgin olive oil
Freshly ground black pepper
6 8 ounces mild feta,
drained if necessary
At cool room temperature

Trim away outer layer of fennel, reserving tender stalks and any feathery
tops. Quarter bulb lengthwise and cut each quarter lengthwise into very
thin slices. Cut reserved stalks crosswise into very thin slices. To make
fennel very crisp and slightly curled, soak

in ice and cold water to cover water 1 hour, chilled Chop reserved fennel
tops. In a bowl toss together fennel slices, fennel tops, lemon juice, oil,
and freshly ground black pepper to taste. Arrange salad on a platter and
chill, covered up to 3 hours.

If feta is very salty, rinse under cold water and pat dry. Cut feta into 1
x 1/4inch slices and arrange on top of salad. Yield: 46 serving
Recipe By : COOKING LIVE SHOW #CL8730

Posted to MCRecipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net