This is a luxurious salad, bur the more expensive ingredients such as the truffle and asparagus may be omitted.
1 lettuce heart, quartered
12 asparagus tips, cooked, drained and chilled
6 artichoke hearts, cooked, sliced and chilled
2 slices of fresh pineapple, cut into cubes
12 pecans, shelled
3 fl. oz. mayonnaise
2 tablespoons double cream, whipped until thick
4 oz. fresh peas, weighed after shelling, cooked, drained and chilled
6 oz. small French beans, trimmed, cut into
1-inch lengths, cooked, drained and chilled
1 small truffle, peeled and thinly sliced
Arrange the lettuce hearts around the edge of a large salad platter. Arrange the asparagus tips, artichoke hearts, pine- apple cubes and pecans between the lettuce hearts.
In a small bowl, mix the mayonnaise and cream together. Add the peas and beans and stir until the vegetables are well coated with the mayonnaise mixture. Spoon the mixture into the centre of the platter. Arrange the truffle slices around the edge of the vegetable and mayonnaise mixture and serve immediately.