Imagine this. Just when your dinner party guests are expecting an oh-so-common green salad, you sashay in with a platter of Mediterranean brilliance — fresh orange slices scattered with the black and red of olives and onions. The dressing? Orange zest and freshly ground coriander seed warmed in olive oil, then drizzled over the oranges with dustings of salt, sugar, and black pepper. To top it all? This is the salad that never wilts.
Cook to Cook: Warming the ground coriander (and any other spice) and orange zest in a little olive oil helps ignite their flavors.
2. In a microwave-safe bowl, combine the oil, coriander, and orange zest. Microwave on high power for 1 minute, or warm in a saucepan over medium heat for 2 minutes. Let cool.
3. To serve, arrange the orange slices and onion rings on a platter. Scatter with the olives and the oil. Finish with the salt, pepper, and sugar to taste.
From The Splendid Table'sÂ® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2011). Copyright Â© 2011 by American Public Media. Photography copyright Â© 2011 by Ellen Silverman. All rights reserved.
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