Minted Orange, Fennel, And Red Onion Salad

Minted Orange, Fennel, And Red Onion Salad Ingredients

=== FOR DRESSING ===	1 lg Fennel bulb
1 1/2 ts Coriander seeds	(sometimes called anise; abt
3 tb Fresh orange juice	4 lg Navel oranges
3 tb Sherry vinegar or red-wine	=== GARNISH ===
1 ts Salt	1/3 c Fresh mint leaves -;
1/4 c Olive oil	1 1/2 c Mixed Italian olives;
=== FOR SALAD ===	(such as Sicilian; Gaeta,
1 lg Red onion

Instructions for Minted Orange, Fennel, And Red Onion Salad

Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder grind coriander to a coarse powder. In a bowl whisk together coriander and remaining dressing ingredients. Dressing may be made 1 day ahead and chilled covered. With a Japanese rotary slicer or other thin-slicing device slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water soak onion (separate rings if necessary) 15 minutes. Trim stalks from fennel and with slicer device thinly slice fennel bulb crosswise. With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange cut-side down on a cutting board. Cutting from the top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch thick slices. Drain onion well and pat dry between paper towels. Arrange fennel, onion, and orange decoratively on a platter with the olives in the center and scatter with mint. Whisk dressing and drizzle over salad. This recipe yields 8 to 10 servings as part of a buffet. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9143 broadcast 06-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-05-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Main Ingredient: OnionsCuisine: Uncategorized

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