Recipe courtesy of Gourmet Magazine
Total:
1 hr
Active:
1 hr
Yield:
4-6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Roasted Fennel with Parmesan

Recipe courtesy of Ina Garten

Fennel and Fingerling Confit

Recipe courtesy of Anne Burrell

Mussels with Chorizo and Fennel

Recipe courtesy of Michele Ragussis

Chicken Fennel Bake

Recipe courtesy of Ree Drummond

Italian Fennel Coleslaw

Recipe courtesy of Valerie Bertinelli

Lemon-Marinated Fennel with Feta

Recipe courtesy of Sara Moulton

Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber

Recipe courtesy of Ulrika Bengtsson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking