Salad With Fennel, Hazelnuts, and Mastic Vinaigrette

Ingredients

• 2 mediumfennel bulbs, thinly sliced
• 3 tbspstrained fresh lemon juice
• 1 tbspGreek honey or maple syrup
• to tasteGreek sea salt and freshly ground black pepper
• ½–1 tsp, to tasteground mastiha
• 80 ml (⅓ cup)extra-virgin Greek olive oil
• 3 tbsphazelnuts, coarsely chopped and lightly roasted
• 4 tbspRoquefort, crumbled, or cashew-milk garlic-herb cheese

Instructions

1. 1

   Chill the fennel

   Put the sliced fennel in ice water for 5 minutes to crisp it. Drain well and pat dry, then arrange in a serving bowl, on a platter or on a large plate.

2. 2

   Whisk the dressing

   Mix the lemon juice, honey, salt, pepper and mastiha powder. Whisk continuously as you slowly pour in the olive oil, mixing until the dressing is smooth and emulsified.

3. 3

   Finish the salad

   Scatter the hazelnuts and Roquefort over the fennel, then spoon over the mastiha-honey vinaigrette. Add a few tender fennel fronds for garnish if desired.

What is mastiha?

Mastiha, also called mastic, is the aromatic resin of the mastic tree, traditionally associated with the Greek island of Chios. It has been used in Greek cooking for centuries, both as a spice and as a natural chewing gum.

In this salad, its distinctive resinous, gently pine-like aroma adds depth to the familiar combination of fennel, lemon and honey. Use it sparingly at first: the flavour is potent, and the recipe gives a range so you can adjust it to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 6g protein, 16g carbs, 25g fat.

The olive oil supplies most of the fat, while the fennel and honey or maple syrup contribute carbohydrates; the cheese and hazelnuts provide some protein. Pair a portion with a protein-rich main and another vegetable or wholegrain side for a more substantial plate.

Why chill the fennel?

Ice water firms up the thin fennel slices, helping them stay crisp under the dressing. Five minutes is enough; a longer soak is not needed for this method.

Drain thoroughly and pat the slices dry before assembling. Excess water can dilute the vinaigrette and prevent it from clinging evenly.

Building the vinaigrette

Lemon juice brings sharpness, while honey or maple syrup rounds it out and complements the mastiha. Whisk the seasonings into the juice before adding the oil.

Pour the olive oil in gradually while whisking so it disperses through the lemon mixture. The dressing should look smooth and lightly thickened; whisk it again if it separates before serving.

Choosing the cheese

Roquefort contributes a salty, tangy contrast to the sweet dressing and crisp fennel. Crumble it over the salad rather than mixing it into the vinaigrette.

For the dairy-free option in the recipe, use cashew-milk garlic-herb cheese. Its savoury seasoning gives the salad a different character, so taste the dressing before adding extra salt.

Toasting the hazelnuts

Lightly roasted hazelnuts add crunch and a warm, nutty note. The recipe calls for them coarsely chopped, so leave some larger pieces for texture.

Let the nuts cool before scattering them over the salad. This keeps the fennel crisp and makes the nuts easier to handle.

Serving the salad

Dress the fennel shortly before serving so it retains its crunch. Add the cheese and nuts over the top for a mix of crisp, creamy and crunchy textures in each serving.

Serve it as a starter or alongside grilled vegetables, fish or a simple main with bread. Fennel fronds make a fresh, optional garnish.

Recipe notes & tips

• Slice the fennel thinly so it is easy to eat and takes on the dressing.
• Dry the fennel well after its ice-water soak to avoid watering down the vinaigrette.
• Start with ½ teaspoon of ground mastiha, then add more if you want a stronger aroma.
• Whisk the oil in slowly to help the dressing emulsify.
• Taste before adding extra salt, particularly when using Roquefort.
• Dress the salad just before serving to keep the fennel crisp.

Variations

• Use maple syrup: Choose it instead of honey for a different, gently caramel-like sweetness.
• Swap the cheese: Use the listed cashew-milk garlic-herb cheese for a dairy-free version.
• Add citrus: Replace some of the lemon juice with orange juice for a softer, sweeter dressing.
• Include the fronds: Chop tender fennel leaves and scatter them over the finished salad.
• Change the nuts: Try chopped almonds in place of hazelnuts for a different crunch.

Common mistakes to avoid

• Wet fennel: Pat it thoroughly dry after chilling so the dressing does not become diluted.
• Too much mastiha: Begin with the lower amount and taste before adding more, as its aroma is strong.
• Oil added all at once: Whisk it in gradually to help the dressing emulsify.
• Over-salting: Roquefort is already salty, so season cautiously and taste the finished dressing.
• Dressing too early: Add the vinaigrette shortly before serving to preserve the fennel's crisp texture.

How to store

For the best texture, serve the salad soon after dressing. Store leftover dressed salad covered in the fridge and eat within 1 day; keep any undressed components and vinaigrette separately for up to 2 days. This salad is best served cold and does not need reheating.

Frequently asked questions