Minted Orange, Fennel & Red Onion Salad

keeney's Note:

Gourmet Feb 1995

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 6.0 cups

• 1 teaspoon coriander seed
• 2 tablespoons orange juice
• 2 tablespoons tbsps sherry wine or 2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 1 medium red onion
• 1 large fennel bulb
• 3 large navel oranges
• 1/4 cup mint leaf, loosely packed

Directions:

1. Toast coriander seeds, stirring until fragrant and toasted about 2 minutes. Grind to a coarse powder.
2. In a bowl, whisk together coariander and orange juice, sherry, salt and olive oil.
3. For salad, slice onion into thin rings. Soak in a bowl of ice cold water for about 15 minutes.
4. Trim stalks from fennel and slice bulb thinly crosswise.
5. Cut top and bottom from orange and cutting down sides, remove peel and pith. Cut oranges crosswise into 1/4" slices or segment.
6. Drain onion and pat dry.
7. Arrange fennel, onion and orange on a platter and scatter with mint.
8. Drizzle with dressing.