Mavromatika Salata - Black Eyed Pea Salad, Mastiha Vinaigrette
Black-eyed peas are a staple in the Greek kitchen and in the cooking of the North Eastern Aegean islands, they have a special place. They are one of the most prized legumes in local Greek recipes for stews, typically combined with greens and tomatoes to make luscious, filling totally vegan or vegetarian dishes. This Greek salad recipe, dressed with extra virgin Greek olive oil and the superfood Greek spice mastiha, is another favorite, in the region and beyond.
RATING
SERVES
6
Ingredients
- 1 pound black-eyed peas
- 2 red onions
- 2 celery ribs
- 1 garlic clove
- 1 bunch fresh dill
- Pink peppercorns to taste
- Salt to taste
Dressing:
- 2 -3 medium mastiha crystals
- 4 tablespoons fresh strained lemon juice
- 1 teaspoon dijon mustard
- ⅔ cup extra virgin greek olive oil
- Salt to taste
Instructions
-
Rinse the black-eyed peas. Bring to a boil in ample cold water. Remove, drain and place back in the pot with fresh water. Bring back to a boil, add a little salt, and simmer over medium heat for about 25 minutes, until tender but al dente. Drain.
-
Chop the onion, celery and garlic. Chop the dill. Combine the black eyed peas, onion, celery, garlic and dill.
-
Pound the mastiha crystals with a pinch of salt in a small mortar with a pestle until powdery.
-
Whisk together the lemon juice, mustard, and olive oil until smooth. Whisk in the pounded mastiha and season to taste with salt. Pour dressing into salad and serve, garnished with some pink peppercorns.
