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minted-orange-fennel-and-red-onion-salad-10100.json
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{
"directions": [
"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. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered",
"With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.",
"Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.",
"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. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.",
"Drain onion well and pat dry between paper towels.",
"Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad."
],
"ingredients": [
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Salad",
"Fruit",
"Onion",
"Side",
"Vegetarian",
"Quick & Easy",
"Orange",
"Mint",
"Fennel",
"Summer",
"Healthy",
"Vegan",
"Gourmet",
"Pescatarian",
"Paleo",
"Dairy Free",
"Wheat/Gluten-Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"No Sugar Added",
"Kosher"
],
"title": "Minted Orange, Fennel and Red Onion Salad",
"url": "http://www.epicurious.com/recipes/food/views/minted-orange-fennel-and-red-onion-salad-10100"
}