Feta Cheese Salad (Buffet cookery)

 

Serves 4

• 350 gr feta cheese
• 5 tablespoons olive oil
• 2 tablespoons wine vinegar
• ½ teaspoon coarsely ground black pepper
• 2 sticks celery
• ½ head endive
• Pinch of salt
• 25 gr shelled pecan nuts

1. Slice the cheese and place in a bowl.
2. Beat 3 tablespoons olive oil with 1 tablespoon of vinegar and the pepper, and sprinkle over the cheese ; cover and leave to stand at room temperature for 40 minutes.
3. Wash, trim and slice the celery ; wash the endive, drain well and cut into strips.
4. Place the celery and endive in a bowl.
5. Mix together the remaining oil and vinegar, add the salt and pour over the salad ; carefully add the cheese and top with pecan nuts.

BON APPÉTIT