Saturday, August 1, 2009

Grilled Watermelon Salad

I know, I know. Grilled watermelon is the flavor of the moment. But, in my defense, I was recreating a dish we had in Paris.
But, I did not know how well it would go over in our house due to the fact that my husband wants to be mostly vegetarian now. He does very well being vegetarian; he feels great. Me on the other hand have type O blood, and just plain old feel better eating meat. Our daughter too, shares a love of all things meat. I have embraced his new found vegetarianism, and even made him pecan crusted tofu a couple of nights back. And M. really likes tofu as well as meat so I think all will be well. So, I told him last night that I was making a salad with bacon, and should I leave it out of his? A quick "no, you can leave it in" makes me believe some things may be too good to give up.
About the recipe: Watermelon and bacon are very good together. The sweet smokey taste of the grilled watermelon and the salty crispy bacon are wonderful partners. I did a very light coat of olive oil on the watermelon before grilling it. About 5 minutes each side depending how hot your grill is. You are looking for good grill marks. Surprisingly, the watermelon did not stick at all to the grill. I used a heavy duty stainless steel spatula to turn it on the grill.

Grilled Watermelon Salad

1 small seedless watermelon cut into large chunks (about 4 inches long, almost 3 inches thick)
1/2 fennel bulb slices paper thin
5 pieces of bacon cooked and crumbled
1 tsp lemon juice
1 glug olive oil

Toss fennel with a small bit of olive oil and lemon juice.
Place grilled watermelon on plates, top with fennel and crumbled bacon

*note: I used local bacon, free of any nitrates, additives or preservatives.

1 comment:

heather said...

Did you serve this with anything? Or just a main dish in and of itself? I'm gonna try are my cooking inspiration.:)


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