• chefalisonbiebs

Yellow Watermelon & Fennel Salad

A trip to the farmers market on the weekend inspired this fresh, yellow watermelon and fennel salad. Fall harvest is my favourite time of year, when the markets are overflowing with delicious local produce. Yellow watermelon is generally smaller and has a thinner rind than red watermelon but are similar in flavour so use red if you can not find yellow.


Total time: 20 minutes

Yield: serves 4-6 people


1/2 Yellow Watermelon, approximately nine hundred grams of watermelon

1 Cup Fennel, shaved

50g Dry Cured Iberico Chorizo

1 Tbsp Olive Oil

Juice of 1 Lime

1-2 tsp Sea Salt

50g Chèvre Cheese

  1. Cut the watermelon in half then half again and remove the seeds. Using a melon baller scoop out all the flesh of the melon and put it into a large mixing bowl. Using a mandolin, thinly shave the fennel bulb then mix it with the watermelon, one tsp of salt and let this sit for about five minutes.

  2. Dice the chorizo while you wait for the melon and in a frying pan on medium high heat cook it until the fat renders out slightly. Turn the heat off and set this aside. Drain the liquid from the melon and fennel then mix it with the olive oil and lime juice. Place this onto a serving platter and garnish the top with the chèvre cheese, chorizo, fennel fronds, and sea salt to taste.

©ChefAlisonBiebs

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