Lemon-marinated Fennel With Feta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: -1 pound fennel bulb,
1/4 cup: fresh lemon juice, or to
Directions:
: taste
1 1/2 TB extra-virgin olive oil
: Freshly ground black pepper
6 oz -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
Recipe By : COOKING LIVE SHOW #CL8730
From: "Jon And Angele Freeman"
Source from luhu.jp
1 1/2 TB extra-virgin olive oil
: Freshly ground black pepper
6 oz -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
Recipe By : COOKING LIVE SHOW #CL8730
From: "Jon And Angele Freeman"
Source from luhu.jp