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