Airplane Salad

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

  1. 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.

  2. 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

Yields 4 servings

NY Tima