This Week's Episode

Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Watermelon with Fennel Salt

 
 

Ingredients
  • 1 tablespoon fennel seeds
  • 2 teaspoons kosher salt
  • 12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon
  • 6 lime wedges


Instructions

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

3. Serve with lime wedges.

Reprinted with permission from Gourmet magazine. The recipe originally appeared in the May 2005 issue.

Categories: 
Cheap EatsSidesStartersSummerVeganVegetarian
Tags: 
fennel sees

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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