Watermelon With Fennel Salt Food

WATERMELON WITH FENNEL SALT

Steps:

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

SHAVED CUCUMBER, FENNEL, AND WATERMELON SALAD

Steps:

• Using a mandoline, slice cucumbers lengthwise into paper-thin slices; slice fennel bulb crosswise into paper-thin slices. Combine cucumbers and fennel in a large serving bowl. Add watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave ricotta salata over salad, and serve.

FENNEL-SCENTED WATERMELON COOLER

Steps:

• Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes. Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes. Remove from the heat and steep 10 minutes.
• In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended. Stir well to combine. Serve the cooler in a glass over ice and garnish with a lemon wedge.

FENNEL, WATERMELON AND FETA SALAD W/ SWEET BALSAMIC VINAIGRETTE

Steps:

• Place all ingredients in a medium sized bowl and hand toss.
• Divide amongst four to six plates.
• The salad is delicious served alone or topped with thinly shredded Prosciutto.

CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA

Steps:

• To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
• To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.
• Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
• In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:

KAREN MARTINI'S TOMATO, WATERMELON AND FETA SALAD

Steps:

• 1. To make the vinaigrette, combine all the ingredients in a bowl and set aside. 2. Soak the onion rings in iced water for 5 minutes (this softens their flavour). Drain and pat dry. 3. Arrange the tomato and watermelon on a serving plate and season with salt and pepper. Scatter over the onion, then spoon over the vinaigrette. Top with the feta and add the fennel flowers just before serving. *Once you're aware of wild fennel, you'll see it all over the place - maybe not on city streets, but it commonly crops up in any open spaces where the wind-broadcast seeds have lodged - by rivers and creeks, in parks, by railway lines. The flowers are a vibrant yellow and the fronds and soft seeds are just as tasty. **Fennel pollen is available from specialty food stores and delicatessens.

WATERMELON SALAD WITH JALAPENO AND LIME

Steps:

• Whisk together lime juice, oil and lime zest. Set aside.
• Place frozen watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.
• Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.

WATERMELON WITH TOASTED FENNEL SALT RECIPE

Steps:

• Using a small skillet over medium-low heat, toast fennel seeds, stirring constantly, for 2-4 minutes. Transfer toasted fennel seeds to a mortar, add salt, and smash with a pestle until the seeds are coarsely ground. Sprinkle the toasted fennel salt over the watermelon wedges and drizzle with limejuice, as desired.
• Makes 8 servings.