21.   Lean a lobster tail on the peppers, and spoon remaining dressing on the meat.

22.   Moisten with any remaining dressing, then pass the salad platter, along with hunks of some hearty peasant bread.

23.   Pass the remaining dressing at the table.

24.   Pour remaining dressing into a small bowl and pass separately to serve as a dip for the artichoke leaves.

25.   Reserve the remaining dressing.

26.   Refrigerate any remaining dressing to use later.

27.   Serve at once, passing the remaining dressing separately.

28.   Serve with the remaining dressing, either in a small pitcher or in individual dipping bowls.

29.   Serve, passing remaining dressing separately.

30.   Serve the remaining dressing on the side.