| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Cooking liv, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
|
– 1 pound fennel bulb |
| 1/4 |
c |
Fresh lemon juice; or to taste |
| 1 1/2 |
tb |
Extra-virgin olive oil |
|
|
Freshly ground black pepper 8 ounces mild feta, drained if necessary |
|
|
At cool room temperature |
INSTRUCTIONS
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
Recipe By : COOKING LIVE SHOW #CL8730
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 15:58:31 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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