Airplane Salad

9 ingredients
7 steps

Ingredients

  • 1 head bibb lettuce, leaves torn into several pieces
  • 1 can (16 ounces) white beans, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1/2 cup (4 ounces) smoked mackerel or smoked trout, pulled into small lumps
  • 1 tablespoon aged sherry vinegar
  • 1 teaspoon Dijon mustard
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup excellent olive oil

Directions

  1. 1
    In a large bowl, combine the lettuce, white beans, tomatoes and shredded mackerel or trout.
  2. 2
    In a small bowl, whisk together the vinegar, mustard and a little salt and pepper.
  3. 3
    Add the oil a little at a time, whisking constantly so that the dressing emulsifies and thickens.
  4. 4
    Season to taste.
  5. 5
    Pour the dressing over the salad and toss to coat.
  6. 6
    Add more freshly ground black pepper, if desired.
  7. 7
    If flying, pack a serving into a plastic container.

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