Name: Minted Orange, Fennel, And Red Onion Salad
Ingredients: === FOR DRESSING ===; 1 1/2 ts Coriander seeds; 3 tb Fresh orange juice; 3 tb Sherry vinegar or red-wine vinegar; 1 ts Salt; 1/4 c Olive oil; === FOR SALAD ===; 1 lg Red onion; 1 lg Fennel bulb; (sometimes called anise; abt 1 1/2 lbs); 4 lg Navel oranges; === GARNISH ===; 1/3 c Fresh mint leaves -; (loosely packed); 1 1/2 c Mixed Italian olives; drained; (such as Sicilian; Gaeta, Cerignola)

In the process of striving to fulfill our needs and satisfy our desires, the church has slipped into a philosophy of “Christian humanism” that is flawed with self-love, self-esteem, self-fulfillment, and self-glory. There appears to be scant concern about worshiping our glorious God on His terms. So-called worship seems little more than some liturgy (high or low) equated with stained-glass windows, organ music, or emotion-filled songs and prayers. If the bulletin didn’t say “Worship Service,” maybe we wouldn’t know what we were supposed to be doing. And that reflects the absence of a worshiping life- of which a Sunday service is to be only a corporate overflow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Japanese	Cklive08	8	servings

INGREDIENTS

		=== FOR DRESSING ===
1 1/2	ts	Coriander seeds
3	tb	Fresh orange juice
3	tb	Sherry vinegar or red-wine vinegar
1	ts	Salt
1/4	c	Olive oil
		=== FOR SALAD ===
1	lg	Red onion
1	lg	Fennel bulb
		(sometimes called anise; abt 1 1/2 lbs)
4	lg	Navel oranges
		=== GARNISH ===
1/3	c	Fresh mint leaves -; (loosely packed)
1 1/2	c	Mixed Italian olives; drained
		(such as Sicilian; Gaeta, Cerignola)

INSTRUCTIONS

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 slicer 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 the 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 with
the olives in the center and scatter with mint. Whisk dressing and drizzle
over salad. This recipe yields 8 to 10 servings as part of a buffet.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9143 broadcast 06-04-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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