Salad With Fennel, Hazelnuts, and Mastic Vinaigrette
WHAT IS MASTIHA AND HOW DO YOU GRIND IT:
Greeks consider Mastiha their #1 superfood, a panacea that’s good for everything from gut health to gum health! But it’s also an incredibly versatile spice, pairing beautifully and adding an exotic mysterious undertone to everything from citrusy dishes to tomato-based dishes to savory and sweet white sauces to white, milk and dark chocolate desserts.
But what is it?! It’s the crystalized resin of the Mastic tree and a natural chewing gum. It is said that mastiha can only be produced on the island of Chios, the only place in Greece where the local climate enables the tree to release its aromatic sap. Greeks have been using mastiha for its therapeutic value and as a spice for centuries. You can find it on my e-shop or in Greek and Middle Eastern food shops.
Ingredients
- 2 medium-size fennel bulbs cut into thin slices
- 3 Tbsp strained fresh lemon juice
- 1 Tbsp Greek honey or maple syrup
- Greek sea salt and freshly ground black pepper
- ½ to 1 tsp ground mastiha to taste
- ⅓ cup extra virgin Greek olive oil
- 3 Tbsp hazelnuts coarsely chopped and slightly roasted
- 4 Tbsp Roquefort crumbled or cashew-milk garlic-herb cheese
Instructions
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Crisp the sliced fennel bulbs in ice water for 5 minutes, drain and pat dry. Place in a serving bowl or on a platter or large plate.
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Combine the lemon juice, honey, salt, pepper, and mastiha powder. Whisking all the while, gradually add the olive oil and mix until emulsified and smooth.
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Sprinkle the hazelnuts and Roquefort over the fennel and dress with the mastiha-honey vinaigrette. Garnish with some tender, feathery fennel leaves, if desired.
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