Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Coriander seeds

  2. 3 tablespoons 45ml Fresh orange juice

  3. 3 tablespoons 45ml Sherry vinegar or red-wine vinegar

  4. 1 teaspoon 5ml Salt

  5. 1/4 cup 59ml Olive oil For Salad

  6. 1 Red onion (large)

  7. 1 Fennel bulb (large) (sometimes called anise, abt 1 1/2 lbs)

  8. 4 Navel oranges (large) Garnish

  9. 1/3 cup 13g / 1/2oz Fresh mint leaves - (loosely packed)

  10. 1 1/2 cups 165g / 5.8oz Mixed Italian olives - drained (such as Sicilian, Gaeta, Cerignola)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 1/4-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.


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