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
