Minted Orange, Fennel & Red Onion Salad
Created by JostLori on March 30, 2017
- Servings: 6
- Prep Time: 15m
- Cook Time: 2m
- Recipe #25859
Ingredients
- FOR DRESSING
- 2 teaspoon ground coriander
- 4 tablespoons fresh orange juice
- 4 tablespoons sherry vinegar (or red-wine vinegar)
- 3/4 teaspoon salt (or to taste)
- 6 tablespoons olive oil
- FOR SALAD
- 1 red onion (medium-large)
- 1 pound fennel bulb (1 large)
- 1 orange, whole (large navel)
- 2 oranges, whole (blood oranges)
- 1 package (5 ounce) spinach (prewashed baby spinach)
- 1/4 cup fresh mint (loosely packed leaves)
How to Make
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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.
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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.
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Step 3: Trim stalks from the fennel and using the mandoline, slice thinly.
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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.
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Step 5: Coarsly chop the mint leaves.
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Step 6: Drain the sliced onion and pat dry between paper towels.
How to Make
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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.
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Step 8: Whisk the dressing and drizzle over each salad right before serving.