1 1/2 heads of lettuce
12 oz. jumbo shrimp, cut in halves
8 oz. lobster meat, cut in chunks
2 lg. fresh tomatoes, cut in quarters
6 hard cooked eggs, quartered
18 green tip asparagus
Several strips of pimiento for garnish

Cut lettuce hearts in chunks and place in a large salad bowl. Top with the lobster meat and shrimp. Garnish salad with asparagus spears in a circular form, placing one tomato wedge between each spear at the base of the bowl. Above, place hard cooked eggs the same way, and then garnish top center with the artichoke hearts and strips of pimiento.

SAUCE VINAIGRETTE:

Make a well seasoned French dressing as follows.

Mix together 4 tablespoons of wine vinegar, 3/4 cup of oil, 1 teaspoon each of salt, dry mustard, freshly ground black pepper, one clove of garlic minced. Mix the dressing well. Add one teaspoon freshly chopped parsley, a pinch of tarragon, chives chervil, one hard cooked egg chopped and one teaspoon of tiny capers or pickles. Blend well.

Top salad with the sauce and toss well. Yield: for six persons.