Orange and fennel salad is a classic dish to serve when you still have sweet citrus fruit at this time of year. Combining the oranges with fennel is a way to enrich a rather simple salad, and if we add to this a cold cut like salami? Be sure, the result is guaranteed. Traditional Calabrian salad calls for lard and a few walnuts in addition to oranges and fennel, but since we are approaching summer we thought about a variation with salami. A bizarre combination that deserves to be tried at least once in a lifetime. The salami fat is muted by the tartness of the oranges, giving a perfectly balanced flavor to the palate. This salad can be a starter or served in abundance as a single dish or even as an office lunch or for a Sunday brunch. Try it and you won’t regret it, if only for the extreme speed with which it can be prepared.

The Recipe:
First thoroughly peel the oranges until they are free of any skin which could be too bitter. Wash the fennel and clean them and then cut them with the slicer or into the thinnest possible slices. Use salami that has already been sliced or cut it yourself into very thin slices. Arrange the fennel on a serving dish and put the orange slices on top. As dressing create a mix of oil and a bit of orange juice, and dress the vegetables with the fruit.

At this point cover with slices of salami and serve. This salad can be combined with a Trentino Kretzer wine from Trentino which, with its soft flavor and delicacy, weds well with this salad.