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Salad, Stetson

Cut two good-sized, freshly cooked, cold French artichoke bottoms (or canned if no fresh at hand) in half-inch pieces and place in a salad bowl. Cut in same shape the heart of a good stalk well-washed and thoroughly drained celery and leave on a cloth. Peel, remove hard stalk from centre, as well as eyes, of three half-inch-thick slices of a fresh pineapple, cut in half-inch pieces and place with artichokes. Cut in half-inch pieces three Spanish sweet peppers and sprinkle over artichokes and pineapple. Have three tablespoons freshly cooked, well-drained, cold fresh peas and also sprinkle over other ingredients in bowl. Neatly wipe and plunge three small, firm red tomatoes in boiling water for a minute, take up, drain, skin with a towel, remove stems, cut in quarters, add celery to bowl, gently shuffle contents and add tomatoes. Have on a saucer one and a half tablespoons olive oil, three-quarters tablespoon strained juice of a lemon, a half teaspoon salt and two saltspoons paprika. Briskly mix, pour over salad, and just a second before serving gently mix whole well together and send to table with four tablespoons mayonnaise dressing separately, or mix it at the very last moment.