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Salad. Mrs. Duval

Cut in nice julienne strips two sound, medium-sized truffles, three canned artichoke bottoms, a very sound, firm, cored and peeled apple, the heart of a stalk of very fresh, well-cleaned, thoroughly drained crisp white celery cut in half-inch pieces, a good-sized, sound, boiled, minced, cold potato, six heaping tablespoons cooked, thoroughly drained, cold, fresh asparagus tips (or canned if no fresh at hand). Place all these articles in a vessel and gently shuffle them. Drop over gradually a good tablespoon olive oil, light tablespoon strained lemon juice, then sprinkle over three saltspoons salt, two saltspoons paprika and a half teaspoon freshly chopped parsley. Gently and carefully mix all well together, transfer to a salad bowl, arrange four light tablespoons mayonnaise over centre, send to table and gently mix for a moment before eating.