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Watermelon fennel salad on a buckwheat ricotta waffle
Course:
Main Course, Salad
Cuisine:
Mediterranean Inspired
Keyword:
buckwheat, fennel, ricotta, salad, waffles, watermelon
Servings:
5
people
Author:
Steve Paris
The crisp sweetness of the watermelon fennel salad, with the hints of aniseed from the fennel, is complemented beautifully by the nutty crunchy yet creamy ricotta waffles.
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Ingredients
Watermelon and fennel salad
2
cups
watermelon
seeded and diced
2
fennel bulbs
2
tsp
sesame seeds
2
Tbsp
extra virgin olive oil
2
Tbsp
rice vinegar
1/2
cup
fresh parsley
finely chopped
1/4
tsp
salt
1
tsp
dijon mustard
Buckwheat and ricotta waffles
250
g
ricotta cheese
1
cup
plain flour
1
cup
buckwheat flour
2
tsp
baking powder
1
tsp
baking soda
1
tsp
salt
1
tsp
smoked paprika
1
tsp
freshly ground black pepper
4
eggs
separated
4
Tbsp
butter
1 1/2
cups
milk
1/4
cup
fresh parsley
finely chopped
Green salad
Instructions
Watermelon and fennel salad
Add the olive oil, vinegar, parsley, salt, and mustard to a jar shake well.
Shave the fennel bulbs using a mandoline.
Add the dressing to the shaved fennel, stir to coat all the fennel, and allow to sit for at least 30 minutes in the refrigerator.
Toss the watermelon pieces and sesame seeds with the fennel and dressing.
Buckwheat and ricotta waffles
Melt the butter and set aside to cool a little.
In a large bowl, whisk together the milk, egg yolks, and ricotta.
In another bowl, whisk together the plain flour, buckwheat flour, baking powder, baking soda, paprika, salt and pepper.
Whisk the flour mixture into the ricotta milk and egg mixture. Then stir in butter and parsley.
In a medium sized, very clean and dry bowl, beat the egg whites until firm peaks form.
Fold the egg whites into the batter.
Use vegetable oil spray to coat the waffle iron, and make the waffles according to the waffle maker’s instructions.
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