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