Genee Habansky August 28, 2017

Grilled Watermelon with Baby Kale and Fennel Slaw | Cooking with Genee Habansky

Catering Services Westport & Fairfield, CT

Grilled Watermelon with Baby Kale and Fennel Slaw

Grilling the watermelon adds a bit of smokiness and savor to this summer treat. This dish is ideal for picnics, tailgating and barbecues. It’s a different take on serving watermelon, a traditional summer staple. Naturally, you can find your watermelon at Little River Farm stand at the Fairfield Farmers Market.

Ingredients:

  1. 1 (3/4 inch thick) slice watermelon
  2. 1 bulb fennel, sliced thin on a mandolin
  3. 2 cups baby kale
  4. 1 bundle scallions, sliced
  5. 3 tablespoons olive oil, divided
  6. Juice of one lemon
  7. 3 ounces crumbled feta cheese
  8. Salt and pepper to taste
  9. Preheat grill to medium low heat.
  10. Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.
  11. Grill watermelon 3-4 minutes on each side until well marked and juicey.
  12. Place on serving platter, top with kale slaw and sprinkle with feta.

Recipe:

  1. Preheat grill to medium low heat.
  2. Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.
  3. Grill watermelon 3-4 minutes on each side until well marked and juicey.
  4. Place on serving platter, top with kale slaw and sprinkle with feta.