Watermelon With Fennel and Salt

"This recipe is from the May 2005 issue of Gourmet magazine. Gourmet suggest this dish as an interesting conclusion to an Indian themed dinner. "Fennel seeds and giant, crunchy crystals of salt perk up ruby wedges of watermelon, ending the meal on a clean yet exotic note.""
 
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Ready In:
20mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes. Add the fennel seeds to the skillet and toast, stirring constantly until lightly browned, 3 to 4 minutes. Transfer the seeds to a work surface and cool 10 minutes.
  • Coarsely crush the seeds using a mortar and pestle.
  • Stir together the fennel seeds and the salt and sprinkle over watermelon.
  • Serve with lime wedges.

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Reviews

  1. The crunchy seeds are 'texturely' a turn off and the lime is too harsh for this (though the salt is okay)...overall the watermelon is entirely better off 'undressed'.
     
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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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