Minted orange, fennel, and red onion salad

Yield: 8 servings

Measure Ingredient
=== FOR DRESSING ===
1½ teaspoon Coriander seeds
3 tablespoons Fresh orange juice
3 tablespoons Sherry vinegar or red-wine vinegar
1 teaspoon Salt
¼ cup Olive oil
=== FOR SALAD ===
1 large Red onion
1 large Fennel bulb
(sometimes called anise; abt 1 1/2 lbs)
4 larges Navel oranges
=== GARNISH ===
⅓ cup Fresh mint leaves -; (loosely packed)
1½ cup Mixed Italian olives; drained
(such as Sicilian; Gaeta, Cerignola)

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 ¼-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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

12-05-1998

Recipe by: Sara Moulton

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