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
Preparation
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.
