Lemon-Marinated Fennel With Feta
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
42
Spice
31
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Fennel (bulb)1.5 tbsps
Extra-Virgin Olive OilDirections:
1
Trim away outer layer of fennel, reserving tender stalks and any feathery tops
2
Quarter bulb lengthwise and cut each quarter lengthwise into very thin slices
3
Cut reserved stalks crosswise into very thin slices
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
In a bowl toss together fennel slices, fennel tops, lemon juice, oil, and freshly ground black pepper to taste
6
Arrange salad on a platter and chill, covered up to 3 hours
7
If feta is very salty, rinse under cold water and pat dry
8
Cut feta into 1- x 1/4-inch slices and arrange on top of salad