Watermelon With Fennel and Salt
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1 tablespoon fennel seed
- 2 teaspoons kosher salt
- 1 watermelon, about 5 pounds, quartered and cut into 12 - 1-inch thick slices
- 2 limes, cut into wedges
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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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.