Genee Habansky
August 28, 2017
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 (3/4 inch thick) slice watermelon
- 1 bulb fennel, sliced thin on a mandolin
- 2 cups baby kale
- 1 bundle scallions, sliced
- 3 tablespoons olive oil, divided
- Juice of one lemon
- 3 ounces crumbled feta cheese
- Salt and pepper to taste
- Preheat grill to medium low heat.
- Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.
- Grill watermelon 3-4 minutes on each side until well marked and juicey.
- Place on serving platter, top with kale slaw and sprinkle with feta.
Recipe:
- Preheat grill to medium low heat.
- Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.
- Grill watermelon 3-4 minutes on each side until well marked and juicey.
- Place on serving platter, top with kale slaw and sprinkle with feta.