Watermelon With Fennel Salt

Serves: 4

Santos Walker

1 January 1970

Based on User reviews:

47

Spice

51

Sweetness

38

Sourness

36

mins

Prep time (avg)

5.7

Difficulty

Ingredients:

1 tbsp

Fennel Seed

2 tsps

Kosher Salt

12

Watermelons (1-inch-thick slices from a 5-lb quartered chilled)

6

Limes (wedges)

Directions:

1

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

2

Transfer seeds to a work surface and cool 10 minutes

3

Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon

4

Serve with lime wedges

5

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

6

Transfer seeds to a work surface and cool 10 minutes

7

Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon

8

Serve with lime wedges