Airplane Salad

Ingredients

• 1 head bibb lettuce, leaves torn into several pieces
• 1 can (16 ounces) white beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• ½ 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
• ¼ cup excellent olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    327 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 14 grams protein; 19 milligrams cholesterol; 533 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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 container.