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Watermelon with Fennel Salt
This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.
Reprinted with permission from Gourmet magazine. The recipe originally appeared in the May 2005 issue.
Serves 6
- 1 tablespoon fennel seeds
- 2 teaspoons kosher salt
- 12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon
- 6 lime wedges
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.
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