Fennel Salad with Mint

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Fennel Salad with Mint

A simple and refreshing salad for a summer evening.

To make the dressing, start by dry roast coriander seeds in a small skillet, stirring, until fragrant and a little darker. With a mortar and pestle or a spice grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients and set aside.

For the salad, slice onion crosswise into thin spirals or rings. Trim stalks from fennel and thinly slice fennel bulb crosswise. Remove peel and pith from oranges and cut crosswise into 1/4” thick slices. Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.


Ingredients

Dressing

1 tsp
Coriander Seeds
2 tbsp
Orange Juice
2 tbsp
Red Wine Vinegar
3/4 tsp
Salt
3 tbsp
Olive Oil

Salad

1
Medium Red Onion
1
Large Fennel Bulb
3
Large Navel Oranges
1/3 cup
North Shore Living™ Mint, Chopped

Time to cook

30 minutes

Serves

4