Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | === 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 |
\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@...
~or- MAD-SQUAD@...
12-05-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.