Lemon-marinated fennel with feta

 
                      LEMON-MARINATED FENNEL WITH FETA
 
 Recipe By     : COOKING LIVE SHOW #CL8730
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Cooking Live
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  - 1 pound     fennel bulb
      1/4  cup           fresh lemon juice -- or to taste
    1 1/2  tablespoons   extra-virgin 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 1/4-inch slices and arrange on top of salad.
 Yield: 4-6 serving
 
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