Mediterranean freshness on the plate: light, aromatic and perfect for summer
This fennel salad brings the sunny taste of Mediterranean cuisine to your plate. Crisp fennel is marinated in a fresh orange vinaigrette, with black olives for a salty depth and fresh dill for an aromatic accent. A summery start to the menu or a refreshing accompaniment to fish and seafood.
Ideal wine accompaniment: Vermentino from Toscana IGT (Italy)
Vermentino is a natural when it comes to Mediterranean aromas. Its lively acidity, notes of citrus, green apples, wild herbs and a subtle saltiness reflect the freshness of fennel, the fruitiness of orange and the spiciness of olives. A Vermentino from coastal Tuscany in particular adds an aromatic depth that gives the dish character without overpowering it. Served well chilled, the result is a harmonious interplay that tastes like a vacation.
Another 5 wine recommendations for this pairing:
1st roll (Côtes de Provence AOC, France)
With its floral notes, citrus freshness and fine minerality, the southern French version of Vermentino has everything to enliven this salad. Its delicacy goes wonderfully with the structure of the fennel, while the fruity notes elegantly emphasize the orange. A light but characterful white wine.
2. pecorino (Abruzzo DOC, Italy)
With its green freshness, notes of grapefruit, apple peel and a salty vein, pecorino goes perfectly with marinated fennel. The light tannin structure supports the texture of the salad, while the fruit remains dry and clear. Ideal for lovers of complex but unobtrusive whites.
3. assyrtiko (Santorini PDO, Greece)
Assyrtiko is known for its cool precision and vibrant acidity. The citric freshness, paired with the minerality of the volcanic soil, adds tension to the dish. The salty structure picks up on the olives, while the fennel and orange are delicately played around.
4. Sauvignon Blanc (Alto Adige DOC, South Tyrol, Italy)
A Sauvignon Blanc from South Tyrol impresses with clear lines, notes of lime, green bell pepper and fresh herbs. Its spicy aroma emphasizes the dill note in the salad and offers an exciting contrast to the sweet-fruity orange. A hint of exoticism, perfectly integrated.
5. alvarinho (Vinho Verde DOC, Portugal)
This Portuguese white wine has delicate fruit, floral freshness and lively acidity. Its lightness and often slightly effervescent character make it a charming accompaniment to this dish. The combination of aniseed notes and tart, sweet fruit is particularly exciting.
The recipe:
Marinierter Fenchelsalat mit Orange & schwarzen Oliven
Cooking utensils
- 1 Scharfes Messer
- 1 Schneidebrett
- 1 Zitruspresse
- 1 Rührschüssel
- 1 Sparschäler
Ingredients
Für den Salat:
- 1 großer Fenchel
- 1 Bio-Orange
- 2 EL schwarze Oliven entsteint
- 2 EL Olivenöl
- 1 TL weißer Balsamico
- 1 TL Ahornsirup oder Honig
- Meersalz & frisch gemahlener schwarzer Pfeffer
- 2 Zweige Dill
Preparation
Fenchel vorbereiten:
- Fenchel waschen, grünes Fenchelkraut abzupfen und beiseitelegen
- Fenchelknolle mit dem Sparschäler oder einem Messer in feine Scheiben hobeln
Orange filetieren & marinieren:
- Orange mit dem Messer schälen, Filets herausschneiden und Saft auffangen
- In einer Schüssel Olivenöl, Balsamico, Ahornsirup, Orangensaft, Salz & Pfeffer verrühren
- Fenchel, Orangenfilets und Oliven mit dem Dressing mischen, 10 Minuten ziehen lassen
Anrichten:
- Auf Tellern anrichten, mit Fenchelkraut und frischem Dill garnieren
- Nach Wunsch mit gerösteten Nüssen oder Kernen bestreuen
Empfohlene Beilagen:
- Gegrillter Ziegenkäse
- Frisches Ciabatta
- Gebratene Jakobsmuscheln
