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

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.