March 30, 2017
Lunch, Salads, Vegetable Salad,
Fruit, Orange, Vegetables, Fennel, Onions, Budget-Friendly, Easy/Beginner Cooking, Brunch, Easter, Entertaining, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Hand Mix/Whisk, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Spring more
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"This is a beautiful and delicious fennel salad, with a presentation that is totally company worthy! The dressing is unbelievably good, with that delicious hint of toasted coriander. The original recipe calls for toasting coriander seed and grinding, but I find it easier and just as tasty to toast a bit of ground coriander. Adapted from Epicurious."
Heat a dry small heavy skillet over moderate heat until hot and toast corianders, stirring until fragrant and a little darker, about 1 minute. In a small bowl, whisk together coriander and remaining dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
Using a mandoline, carefully slice onion crosswise into very thin rings. Soak the onion slices in a bowl of ice and cold water, about 15 minutes.
Trim stalks from the fennel and using the mandoline, slice thinly.
With a very sharp knife, cut a slice from top and bottom of each orange to expose the 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.
Coarsly chop the mint leaves.
Drain the sliced onion and pat dry between paper towels.
Place some spinach leaves on six individual salad plates. Evenly divide the fennel over the spinach, followed by the red onion, to taste. Arrange a slice of navel orange in the center, then two blood orange slices overlapping the sides (or whatever looks nice to you!). Sprinkle the mint over the salads.
Whisk the dressing and drizzle over each salad right before serving.
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