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Oyster Plant Salad

Scrape and cut the stalks from a large bunch of fresh, tender oyster plants, cut them in one-inch-long pieces, split each thick piece in half, plunge them in a quart of cold water with two tablespoons of vinegar, and thoroughly wash them, drain and place them in a saucepan with a sound lemon cut in pieces, a teaspoon salt, boil them for forty minutes, drain on a sieve, place them in a vessel and let stand in a cool place until cold. Then place them in a salad bowl, season with two tablespoons dressing, mix well, and at the last moment add three tablespoons mayonnaise dressing, neatly mix, wipe bowl all around and serve.