Minted Orange, Fennel and Red Onion Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer. Ingredients:
1 teaspoon coriander seeds |
2 tablespoons fresh orange juice |
2 tablespoons sherry vinegar or red-wine vinegar |
3/4 teaspoon salt |
3 tablespoons olive oil |
1 medium-large red onion |
1 large fennel bulb (sometimes called anise, about 1 pound) |
3 large navel oranges |
1/4 cup loosely packed fresh mint leaves |
Directions:
1. Make Dressing: 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
2. 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.
3. Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
4. 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 top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
5. Drain onion well and pat dry between paper towels.
6. Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.
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