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.

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