Preparation
- Peel the oranges with a knife so that no white pith remains on the flesh, cut out the segments and catch the juice in a bowl.
- Whisk the juice with the olive oil, salt and pepper. If the salad turns out too sour later, stir in a little sugar or honey.
- Halve the fennel bulbs and shave or cut them into fine strips, leaving out the thick core in the middle.
- Add the fennel and orange segments to the dressing, add the fennel seeds, parsley and some fennel fronds and mix well.
- Cover and leave to infuse in the fridge for at least 30 minutes; serve chilled.
Drink with it
White wine · excellent match
Vermentino, Grillo or Sauvignon Blanc
Citrus fruit and fresh acidity are on a line with orange and fennel, and the fine bitter note of the Vermentino suits the aniseed.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Prosecco or Crémant, extra dry
Bubbles and acidity refresh beside the sweet orange juice, and the delicate fruit of the sparkling wine suits the citrus note.
Sparkling wine, Champagne, and Prosecco: what's the difference?Tequila blanco · good match
Paloma: blanco tequila with grapefruit soda and lime
Orange and grapefruit mirror the citrus notes in the blanco, the aniseed of the fennel meets the peppery agave, and soda keeps it light.
Tequila Blanco, Reposado, and Añejo: what aging changesFloral gin · good match
Floral gin as a gin and tonic with a slice of orange
Fennel seed and orange are often in the gin itself, and the tonic brings freshness and a bitter note like orange pith.
Gin styles: London Dry, Old Tom, Navy Strength, and moreGinjo sake · good match
Ginjo, well chilled (about 8 to 10 °C)
The floral, fruity notes of the ginjo pick up orange and fennel aniseed, and the soft acidity keeps the salad fresh.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
Tequila with a salad is unusual; as a Paloma with grapefruit, though, citrus and aniseed make a direct bridge.