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Wild Fennel Sea Salt Cured Watermelon with Orange Olive Oil and Toasted Pistachios

Wild Fennel Sea Salt Cured Watermelon with Orange Olive Oil and Toasted Pistachios

Fresh herbs and citrus create this bright summer salad


Wine Pairing: 2018 Gabrielle Collection Rosé D’Été Rose of Cabernet Sauvignon, Napa Valley

PREP TIME: 10 minutes COOK TIME: 5 minutes TOTAL TIME: 15 minutes + 20 minutes refrigeration


  • 5 Tbsp. pistachios, shelled
  • 1 small seedless watermelon, need 4-5 cups 1” cubes
  • 1 tsp. GC Napa Valley Natural Wild Fennel Finishing Sea Salt
  • 1 Tbsp. fresh chervil or 2 tsp. fresh tarragon, finely chopped
  • 4 Tbsp. GC Napa Valley Natural Orange Olive Oil
  • ½ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
  • 1 small package microgreens


  1. Toast pistachios in a dry, small skillet over medium heat for 2-3 minutes or until golden brown and fragrant smelling. Stir nuts often to ensure even toasting. Monitor closely as nuts can easily burn. Remove from pan to cool, then medium chop 3 ½ Tbsp. to resemble crumbs, reserving 1½ Tbsp. for garnish.
  2. Cut watermelon into 60 uniform 1” cubes. Place on a sheet pan and lightly sprinkle with Fennel Finishing Sea Salt. Refrigerate 20–30 minutes. After refrigerated, finely chop chervil and add to watermelon. Add Orange Olive Oil and Lemon Tellicherry Pepper. Gently mix and serve immediately.


Place watermelon cubes on a platter or individual salad plates. Lightly sprinkle tops of cubes with pistachio crumbs. Scatter a few microgreens and the remaining 1½ Tbsp. toasted whole pistachios. Drizzle a few drops of Orange Olive Oil on the outskirts of the plate or platter.


  • 2 oz. pistachios, shelled
  • 1 small seedless watermelon
  • 1 very small bunch fresh chervil or tarragon
  • 1 small package microgreens
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