TIPSY WATERMELON, FENNEL AND ARUGULA SALAD

“I can find few things more desirable on a hot summer day than this simple, incredibly hydrating salad,” Anya Kassoff says. “I got the idea from a friend, who ate something similar at one of the Four Seasons restaurants. Watermelon is made boozy by marinating in sangria, but if that’s not your cup of tea, you can use kombucha with very similar results. Despite being incredibly easy to prepare, this salad looks impressive, and could make for an elegant starter at a summer gathering.”

FOR THE SALAD:

1 medium watermelon – well chilled, rind removed, and cut into thick, uniform steaks cold sangria or kombucha - for

drizzling

1 fennel bulb – shaved with a

vegetable peeler or mandoline 3 cups baby arugula leaves Sea salt

FOR THE DRESSING:

¼ cup olive oil

1 tablespoon honey

1 teaspoon apple cider vinegar

In a large, shallow dish, generously drizzle watermelon with sangria or kombucha. Let marinate in the refrigerator for about an hour. To serve, top with shaved fennel and arugula. Mix together the olive oil, honey and vinegar and drizzle on top of the salad. Finish off with a sprinkle of coarse sea salt. Serves 6

Per serving: 366 calories (percent of calories from fat, 25), 5 grams protein, 64 grams carbohydrates, 4 grams fiber, 10 grams fat (1 gram saturated), no cholesterol, 31 milligrams sodium. From “Simply Vibrant “by Anya Kassoff © 2018 by Anya Kassoff. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

MASHA DAVYDOVA