Butter Lettuce Salad
Butter Lettuce with Mackerel and Sweet Mustard Vinaigrette
Perhaps the perfect lunch for a warm summer day, this salad marries cool, crisp lettuces with divinely delicate mackerel filets and an herbaceous dressing made from the flavorful sauce they came bathed in. Aged parmesan, razor-thin radishes, and fresh-cracked black pepper all coralesce into a dish that’s as tinviting as it is delicious.
Ingredients
· 1 tin Berthe Mackerel Fillets in Mustard Sauce
· 1 head butter lettuce
· 2 small red radishes, sliced thin on mandolin
· ½ small shallot, minced
· 1 tbs fresh tarragon, minced
· 2 tbs aged parmesan, freshly grated
· 5 tbs EVOO
· 1 tbs apple cider vinegar
· ½ tsp kosher salt
· ¼ tsp fresh ground black pepper
Preparation
Step 1: Open the tin of mackerel and gently pour out as much sauce as you can into a medium mixing bowl. Gently remove the fillets trying not to break them. Once removed, split them length-wise if desired and reserve to the side for later. Use a spoon or small spatula to transfer the remaining sauce from tin to bowl.
Step 2: Add the shallot, tarragon, parmesan, olive oil, vinegar, salt, and black pepper to the bowl. Whisk vigorously until emulsified into a dressing that can still drizzle off the back of a spoon. Set aside to let flavors meld.
Step 3: Rinse the butter lettuce and shake dry. Gently pull the leaves off the core, remaining intact. In a large serving bowl or platter arrange one layer of leaves and drizzle with half of the dressing. Arrange a second layer on top and drizzle the remaining dressing.
Step 4: Arrange mackerel fillets on top, followed by the radishes, a gentle grating of parmesan and black pepper.
Canjoy!
Serves 2-4.
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