LEMON-MARINATED FENNEL WITH FETA

      Title: LEMON-MARINATED FENNEL WITH FETA
  Categories: Cheese, Cooking liv, Vegetables
       Yield: 4 Servings
  
  
       3/4 lb -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
         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
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