Watermelon With Fennel and Salt |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Coarsely crush the seeds using a mortar and pestle.
3. Stir together the fennel seeds and the salt and sprinkle over watermelon.
4. Serve with lime wedges.
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