Airplane Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1head bibb lettuce, leaves torn into several pieces
- 1can (16 ounces) white beans, drained and rinsed
- 2cups cherry tomatoes, halved
- ½cup (4 ounces) smoked mackerel or smoked trout, pulled into small lumps
- 1tablespoon aged sherry vinegar
- 1teaspoon Dijon mustard
- Sea salt
- Freshly ground black pepper
- ¼cup excellent olive oil
Nutritional analysis per serving (4 servings)
306 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 15 grams protein; 673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
Very tasty-- smoked trout makes it. Probably need sturdier lettuce.
Had a smoked mackerel to be used and found this recipe. Since I were not flying but quarantined, I added scallions and garlic. Also some lemon juice. The proportions seemed to be off: 1 head lettuce, 1/2 cup fish, 1 TBSP vinegar, 1/4 cup oil? Need to readjust the taste as you go, but it is a good recipe to start.