Minted Orange, Fennel & Red Onion Salad

6
Servings
15m
Prep Time
2m
Cook Time
17m
Ready In


"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."

Original recipe yields 6 servings
OK
  • FOR DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (173.9 g)
  • Calories 188.7
  • Total Fat - 14.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 0.4 mg
  • Sodium - 313.3 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 10.9 g
  • Protein - 1.9 g
  • Calcium - 83.4 mg
  • Iron - 1 mg
  • Vitamin C - 54 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

Trim stalks from the fennel and using the mandoline, slice thinly.

Step 4

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.

Step 5

Coarsly chop the mint leaves.

Step 6

Drain the sliced onion and pat dry between paper towels.

Step 7

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.

Step 8

Whisk the dressing and drizzle over each salad right before serving.

Tips & Variations


No special items needed.

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