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Lemon-marinated Fennel With Feta

Make Lemon-marinated Fennel With Feta at home with Fennel Bulb and Fresh Lemon Juice. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4
• 1/4 cup
• 1 1/2 tbsp

Method (preview)

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 Chop reserved fennel tops.

5. 5

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

6. 6

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

7. 7

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

8. 8

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