Title: Minted Orange, Fennel, And Red Onion Salad
Categories: Cklive08
Yield: 8 servings

=== FOR DRESSING ===
1 1/2 ts Coriander seeds
3 tb Fresh orange juice
3 tb Sherry vinegar or red-wine
-vinegar
1 ts Salt
1/4 c Olive oil
=== FOR SALAD ===
1 lg Red onion
1 lg Fennel bulb
(sometimes called anise; abt
-1 1/2 lbs)
4 lg Navel oranges
=== GARNISH ===
1/3 c Fresh mint leaves -;
-(loosely packed)
1 1/2 c Mixed Italian olives;
-drained
(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 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.

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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

12-05-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.