Watermelon With Fennel And Salt Recipes

WATERMELON WITH FENNEL SALT

Watermelon with Fennel Salt image

Categories Fruit Herb Dessert No-Cook Picnic Quick & Easy Backyard BBQ Watermelon Fennel Summer Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

1 tablespoon fennel seeds
2 teaspoons kosher salt
12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon
6 lime wedges

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.

WATERMELON WITH HERB SALT

Watermelon with Herb Salt image

Provided by Food Network Kitchen

Time 5m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Pulse 1/2 cup each kosher salt and fresh basil and 2 tablespoons chopped tarragon in a food processor until finely chopped. Sprinkle on watermelon wedges.

FENNEL-SCENTED WATERMELON COOLER

Fennel-Scented Watermelon Cooler image

Provided by Food Network Kitchen

Categories beverage

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 teaspoon whole fennel seeds
2 tablespoons sugar
3/4 cup water
10 cups cubed seedless watermelon
1 tablespoon lemon juice
Pinch kosher salt
Lemon wedges

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

Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette image

Make and share this Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette recipe from Food.com.

Provided by Chef Kate

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 fennel bulb, thinly sliced
4 cups watermelon, cubed
1/2-1 cup black olives, chopped
1 red onion, thinly sliced
4 -6 scallions, thinly sliced
1/2 cup basil leaves, torn
1/2 cup lemon juice, fresh
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 1/2-2 cups feta cheese, crumbled
salt and pepper, to taste
1 ounce prosciutto, thinly shredded (optional)

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.

Nutrition Facts : Calories 497.1, Fat 41.2, SaturatedFat 12.4, Cholesterol 50.1, Sodium 810.7, Carbohydrate 26.1, Fiber 4.3, Sugar 14, Protein 10.7

SHAVED CUCUMBER, FENNEL, AND WATERMELON SALAD

Shaved Cucumber, Fennel, and Watermelon Salad image

Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.

Yield serves 6

Number Of Ingredients 7

Ingredients

4 cucumbers
1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds
3 1/2 pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
4 ounces ricotta salata

Steps:

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

GRILLED SHRIMP WITH FENNEL AND LEMON

Grilled Shrimp With Fennel and Lemon image

Make and share this Grilled Shrimp With Fennel and Lemon recipe from Food.com.

Provided by dicentra

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 large shrimp, shelled and deveined
3 tablespoons extra virgin olive oil
1 large fennel bulb (halved lengthwise, cored and thinly sliced crosswise)
1 tablespoon finely chopped unsalted pistachios
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon fennel seed
salt & freshly ground black pepper
1 pinch sugar
2 teaspoons finely chopped shallots
2 tablespoons finely chopped peeled tomatoes
2 tablespoons finely chopped watermelon
1/2 tablespoon finely chopped basil, preferably purple

Steps:

Soak 8 bamboo skewers in warm water for 30 minutes; drain.
Insert 2 bamboo skewers through 2 shrimp so the skewers form an X; repeat with the remaining shrimp. Rub the skewered shrimp with 1 teaspoon of the oil.
In a medium bowl, combine the sliced fennel, pistachios, lemon juice, lemon zest and 2 1/2 tablespoons of the olive oil. In a small dry skillet, toast the fennel seeds over moderately high heat, stirring, until fragrant, about 3 minutes.
Add the seeds to the fennel salad and season with salt, pepper and the sugar.
Heat the remaining 1/2 teaspoon of olive oil in the small skillet. Add the shallot and cook over moderately high heat, stirring, until softened.
Remove from the heat and stir in the tomato and watermelon. Transfer to a small bowl and stir in the chopped basil.
Heat a grill pan. Season the shrimp with salt and pepper and grill over high heat until opaque throughout, about 2 minutes per side. Spoon the fennel salad onto 4 plates.
Set the shrimp skewers on the fennel, top with a spoonful of the salsa and serve at once.

Nutrition Facts : Calories 140.7, Fat 11.4, SaturatedFat 1.6, Cholesterol 21.3, Sodium 55.2, Carbohydrate 6.8, Fiber 2.5, Sugar 0.7, Protein 4.2

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