Minted Orange, Fennel and Red Onion Salad

1. 1

   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.

2. 2

   With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder.

3. 3

   In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered

4. 4

   With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings.

5. 5

   In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.

6. 6

   Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.

7. 7

   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.

8. 8

   cutting from top to bottom, remove peel and pith.

9. 9

   Cut oranges crosswise into 1/4-inch-thick slices.

10. 10

    Drain onion well and pat dry between paper towels.

11. 11

    Arrange fennel, onion and orange decoratively on a platter and scatter with mint.

12. 12

    Whisk dressing and drizzle over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.