Minted Orange, Fennel and Red Onion Salad

• 1 teaspoon coriander seeds
• 2 tablespoons fresh orange juice
• 2 tablespoons Sherry vinegar or red-wine vinegar
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 1 medium-large red onion
• 1 large fennel bulb (sometimes called anise, about 1 pound)
• 3 large navel oranges
• 1/4 cup loosely packed fresh mint leaves

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. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder.
3. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
4. With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings.
5. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
6. Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
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. cutting from top to bottom, remove peel and pith.
9. Cut oranges crosswise into 1/4-inch-thick slices.
10. Drain onion well and pat dry between paper towels.
11. Arrange fennel, onion and orange decoratively on a platter and scatter with mint.
12. Whisk dressing and drizzle over salad.

coriander seeds, orange juice, sherry vinegar, salt, olive oil, red onion, fennel, oranges, mint leaves

Taken from www.epicurious.com/recipes/food/views/minted-orange-fennel-and-red-onion-salad-10100 (may not work)