(Credit for above photo to Krestan Kühnen).

I was shopping at a new (to our city) organic market last week and when I got to the checkout, the cashier told me I’d earned a free gift for spending over $50.  She offered me the choice of 4 items, but the only one that really appealed to me was an organic watermelon.  I asked her to choose one for me and she chose one that was literally larger than a 6 month old baby!

I used a large egg for size comparison.

I used a large egg for size comparison.

After struggling to the car with this gargantuan thing and then manhandling it into the kitchen, I had to decide what the heck to do with it.  Since it’s been pretty hot here lately, I thought a nice, fresh salad would be a good idea.  I just made this up on the spot, but all three of us really enjoyed it.  Then I gave the rest of the watermelon to my mum to use as they eat a lot more fruit than we do and their fridge is always a lot less full than ours is 🙂

Here’s what I did to make the salad…

 

To a large bowl, I added 1/4 cup roasted walnut oil, 1 1/2 tablespoons lemon juice, 2 teaspoons Dijon mustard and S&P to taste.

To a large bowl, I added 1/4 cup roasted walnut oil, 1 1/2 tablespoons lime juice, 2 teaspoons Dijon mustard and S&P to taste.  I whisked this together until emulsified.

 

Using a mandoline, I  thinly sliced a large, organic fennel bulb into the bowl.

Using a mandoline, I thinly sliced a large, organic fennel bulb into the bowl.

 

 

 

Also using the mandoline, I very thinly sliced 1/2 an organic, red onion into the bowl.

Also using the mandoline, I very thinly sliced 1/2 an organic, red onion into the bowl.

 

I added some minced fresh, organic mint.  Admittedly it had seen better days!

I added some minced fresh, organic mint. Admittedly it had seen better days!

 

Then I added about 4 cups of cubed watermelon.

Then I added about 4 cups of cubed watermelon.

 

And a cup of cubed feta cheese.

And a cup of cubed feta cheese.

 

Then I added 1/4 cup sliced Kalamata olives.

Then I added 1/4 cup sliced Kalamata olives.

 

I tossed it all together and topped with chopped, organic chives and a reserved fennel frond.

I tossed it all together and topped with chopped, organic chives and a reserved fennel frond.

 

 

Fennel & Watermelon Salad

 

  • ¼ cup roasted walnut oil
  • 1 ½ tablespoons lime juice
  • 2 teaspoons Dijon mustard
  • Celtic sea salt and freshly ground pepper
  • 1 large organic fennel bulb
  • ½ organic red onion
  • Handful fresh, organic mint
  • 4 cups organic watermelon, cubed
  • 1 cup cubed feta cheese
  • ¼ cup Kalamata olives, sliced
  • Small bunch organic chives, chopped

 

  • Into a large bowl, add oil through S&P.
  • Whisk until emulsified.
  • Using a mandoline, thinly slice fennel into the bowl, reserving fronds.
  • Also using the mandoline, but on a finer setting, thinly slice the onion.
  • Add watermelon, cheese and olives and toss well.
  • Serve in individual bowls topped with chopped chives and fennel fronds.