Lemon-Marinated Fennel with Feta

1. 1

   Trim away outer layer of fennel, reserving tender stalks and any feathery tops.

2. 2

   Quarter bulb lengthwise and cut each quarter lengthwise into very thin slices.

3. 3

   Cut reserved stalks crosswise into very thin slices.

4. 4

   To make fennel very crisp and slightly curled, soak in ice and cold water to cover water 1 hour, chilled.

5. 5

   Chop reserved fennel tops.

6. 6

   In a bowl toss together fennel slices, fennel tops, lemon juice, oil and freshly ground black pepper to taste.

7. 7

   Arrange salad on a platter and chill, covered up to 3 hours.

8. 8

   If feta is very salty, rinse under cold water and pat dry.

9. 9

   Cut feta into 1- x 1/4-inch slices and arrange on top of salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.