Airplane Salad

• 1 head bibb lettuce, leaves torn into several pieces
• 1 can (16 ounces) white beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1/2 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
• 1/4 cup excellent olive oil

1. In a large bowl, combine the lettuce, white beans, tomatoes and shredded mackerel or trout.
2. In a small bowl, whisk together the vinegar, mustard and a little salt and pepper.
3. Add the oil a little at a time, whisking constantly so that the dressing emulsifies and thickens.
4. Season to taste.
5. Pour the dressing over the salad and toss to coat.
6. Add more freshly ground black pepper, if desired.
7. If flying, pack a serving into a plastic container.

bibb lettuce, white beans, cherry tomatoes, trout, aged sherry vinegar, mustard, salt, freshly ground black pepper, excellent olive oil

Taken from cooking.nytimes.com/recipes/10928 (may not work)