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Home > Restaurants > Recipes > Cucumber-Watermelon-and- Fennel Salad

Cucumber-Watermelon-and- Fennel Salad

Provided by: Chef Jimmy Bradley
Served at: The Red Cat

  • Type of Dish: Salads, Sides
  • Servings: 8
  • Cuisine: Italian
  • Special Requests: Healthy, Quick and Easy
  • Reader Rating:

    10 out of 10


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Photo by Richard Pierce
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3 English cucumbers
1 fennel bulb, trimmed
3 1⁄2 pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
5 ounces ricotta salata


Using a mandoline, slice the cucumbers lengthwise into paper-thin slices, discarding the all-green pieces. Slice the fennel bulb crosswise into paper-thin slices. Combine the cucumber and fennel in a large serving bowl. Add the watermelon cubes, lemon juice, and oil. Season to taste with salt and pepper, and toss to combine. Flake ricotta salata over salad, and serve. (Published 2003)

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