Yield: 8 servings
|\N \N||=== FOR DRESSING ===|
|1½ teaspoon||Coriander seeds|
|3 tablespoons||Fresh orange juice|
|3 tablespoons||Sherry vinegar or red-wine vinegar|
|¼ cup||Olive oil|
|\N \N||=== FOR SALAD ===|
|1 large||Red onion|
|1 large||Fennel bulb|
|\N \N||(sometimes called anise; abt 1 1/2 lbs)|
|4 larges||Navel oranges|
|\N \N||=== GARNISH ===|
|⅓ cup||Fresh mint leaves -; (loosely packed)|
|1½ cup||Mixed Italian olives; drained|
|\N \N||(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@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.