Smoked Fish Salad
Serves 4
The Semitic side of me thinks you could rename this salad “Jewish
salad.” After all, there’s sour cream, dill, and smoked fish, three
flavors that conjure, for me, memories of post–bar mitzvah
brunches. But even if you’re not Jewish, there’s much to enjoy
here in this zesty dressing combo (it would even work without the
smoked fish). Charles’s method for making dressing is
improvisational: “I encourage people to make up their own salad
dressings,” she told me. So play around with the herbs you use
(try tarragon or basil), the fats (different oils, for example), and the
acid (different vinegars or citrus juices) and see what you dream
up.FOR THE DRESSING
¼ cup white wine vinegar
1 minced shallot
¼ cup sour cream
½ cup olive oil
¼ cup chopped fresh dill
A pinch of sugar
A pinch of kosher salt
1 pound butter lettuce, washed