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Serves 12
12
medium tomatoes
1 teaspoon salt
1/2 teaspoon ground white pepper
24
tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12
tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the
tomatoes across in half, hollow them out slightly, and season with salt and
pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate
carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1
to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange
vegetables in tomato halves.
Refrigerate and serve.
