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

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.

About Herbaceous Catering Company:

The menu at Herbaceous Catering Company is always fresh, fusing only the best local and seasonal produce with big flavors. We draw inspiration from the special culinary histories and traditions we've inherited though our families. Herbaceous is devoted to creating a very personalized menu that is ambitious and imaginative to fit your specific pallets, and of course our food is always delicious.

Happy Eating!
Chef Genee Habansky
www.HerbaceousCatering.com
herbaceouscatering@gmail.com
203-581-0661