Watermelon with Fennel Salt

Watermelon with Fennel Salt
Photo by Mikkel Vang


  • 2 teaspoons kosher salt
  • 12 1-inch-thick slices from a 5-lb quartered watermelon
  • 6 lime wedges
  • 1 tablespoon fennel seeds

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...

View full recipe at Epicurious


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