Airplane Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.