Grilled Watermelon and Green Bean Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 6
Calories 184, total fat 12 G., saturated fats 2 G., proteins 4 G., carbohydrates 19 G., fiber 4 G., cholesterol 0 mg, sodium 898 mg, sugar 12 G.

Enjoy a combination of seasonal vegetables and fruits in this vibrant, juicy salad perfect for a grilling party. Watermelon and fresh green beans are grilled and then tossed with crisp, fresh spinach and fennel. A perfect complement to grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small seedless watermelon (about 1.5 kg)
200 g green beans, ends removed
5 tbsp. l. olive oil
2 tbsp + 1 tsp apple cider vinegar
2 teaspoons Dijon mustard
1 small shallot, chopped
150 g of young spinach
1/4 cup chopped green onions
1 tbsp chopped fresh tarragon
2 teaspoons nutritional yeast
1 small fennel root, thinly sliced, + 1 tbsp chopped fennel greens
Special equipment: mandoline vegetable slicer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, green beans, apple cider vinegar, Dijon mustard, shallots, spinach, green onions, tarragon, yeast, fennel bulb, fennel leaves

Cooking the dish according to the recipe:

Preheat a grill or grill pan over medium-high heat. If using an outdoor grill, preheat it to 500°F (260°C). The grill or grill pan needs to be very hot to ensure the watermelon starts cooking quickly, otherwise it will turn into mush.
Slice the watermelon in half lengthwise. Cut each half into 2.5 cm-thick half-moons. Grill the watermelon slices, a few at a time, until grill marks appear, about 2 minutes per side. Transfer to a colander set over a large bowl to cool and collect the juice. Once the watermelon is cool enough to collect about 1 tablespoon of watermelon juice, trim the rind and cut the flesh into 2.5 cm-thick cubes. Set aside.

Meanwhile, toss the beans with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Place them in the center of a large piece of foil, making sure most of the beans are in a single layer. Fold the foil over all four sides to form a baking sheet, leaving the top open. Place the foil and beans on the grill and cook, covered, until the beans are tender and crispy, 7–8 minutes.
In a small bowl, combine the vinegar, mustard, shallot, remaining 1 tablespoon of watermelon juice, 1/2 teaspoon of salt, and a pinch of black pepper. Slowly drizzle in the remaining 3 tablespoons of olive oil, stirring constantly, until emulsified.
Place the spinach, green onions, tarragon, nutritional yeast, and fennel fronds in a large bowl. Add the watermelon, beans, and dressing. Season with salt and pepper and serve immediately.

Author of the recipe - Cliff Crooks is a New York City-based chef and culinary director of BLT Restaurant Group.

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