Ingredients:

4 artichoke bottoms cut into 1/4-inch dice
8 ounces button mushrooms cut into 1/4-inch dice (3 cups)
6 stalks celery cut into 1/4-inch dice
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

Cosmo Dressing:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 small shallot minced
1/2 teaspoon sherry
24 lettuce leaf cups for serving
12 cherry tomatoes quartered for garnish
Chopped chives for garnish

Directions:

In a large bowl combine artichokes mushrooms and celery Season with salt and pepper To make dressing: In a small bowl whisk together mayonnaise mustard shallot and sherry until smooth Pour over salad and toss gently Taste and adjust seasoning

To serve spoon salad into lettuce cups Garnish each filled cup with 2 tomato quarters and sprinkle with chopped chives Serve immediately Note: You can prepare vegetables and dressing as directed and store in separate containers covered in refrigerator up to 24 hours in advance The salad can be tossed with dressing and refrigerated up to 2 hours before serving The lettuce leaves can be trimmed and stored wrapped in a damp towel in a refrigerator for up to 24 hours Fill lettuce cups just before serving

Makes 5 cups salad about 24 servings