A trip to the farmers market on the weekend inspired this fresh, yellow watermelon and fennel salad. Fall harvest is my favorite 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 is similar in flavor so either will be delicious!
Specialty equipment:
Mandolin
Melon Baller
Yield: serves 4–6
Preparation time: 30 minutes
½ yellow watermelon
1 cup fennel, shaved
2 oz dry-cured chorizo
1 tbsp olive oil
Juice of 1 lime
1–2 tsp salt
2 oz chèvre cheese
Cut the watermelon in half then half again and remove any seeds.
Using a melon baller scoop out all the flesh of the melon and put it into a large mixing bowl.
Shave the fennel bulb thinly using a mandolin and place it in the bowl with the watermelon.
Mix the fennel and watermelon with 1 tsp of salt and let this sit for about 5 minutes.
Dice the chorizo while you wait for the melon.
In a frying pan on medium-high heat cook the chorizo until the fat renders out slightly.
Turn the heat off, remove the chorizo from the fat, and set it 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