Fennel, Orange and Carrot Salad

(Adapted from recipe in “Fress,” by Emma Spitzer)


  • 1 fennel bulb, cut in half lengthwise and very thinly sliced
  • 1 tsp. coriander seeds
  • 2 carrots, peeled and shaved into strips with a vegetable peeler
  • 1 navel orange, peeled, halved horizontally and thinly sliced,
  • 1/4  c. packed fresh mint leaves, finely chopped
  • 1 tbsp. olive oil
  • Juice from half of a medium lime
  • Salt and freshly ground black pepper, to taste 


Prepare a bowl of ice water and add sliced fennel. Move fennel around in water with your hands and let it rest five minutes. Drain fennel and pat it dry. Transfer fennel to a large bowl; reserve.

In a dry pan over medium heat, toast coriander seeds until aromatic but not burned. Crush or grind them into a coarse powder; set aside.

Add carrots, orange pieces, chopped mint and crushed coriander seeds to bowl with fennel; toss together. Drizzle with oil, lime juice, salt and pepper, to taste. Toss again, adding more oil, lime juice or salt and pepper as needed. 

Makes 4 servings. (Recipe can be doubled.)