1 Small gherkins (one per celery pile, so 4 total)
4 slices of tomato
1 Marinade (oil and vinegar dressing, per period convention — see notes)
Instructions
1. Prepare and cool all vegetables. Cut cooked carrots into small cubes (roughly 1/4 inch / 6 mm). Finely cut the outer stalks of celery. Break or cut cauliflower into small florets. Ensure all vegetables are thoroughly cold before proceeding.
2. Marinate each vegetable separately: toss cauliflower, peas, carrots, and celery each in a light French dressing (oil and vinegar) and let stand 10–15 minutes until the vegetables are lightly coated and slightly seasoned. This step — called marinating — draws seasoning into the vegetables before plating.
3. On a salad dish (approximately 10–12 inch / 25–30 cm serving plate), arrange peas and carrots in alternating small piles at the centre of the dish.
4. Pile the marinated cauliflower on top of the pea-and-carrot mound at the centre.
5. Arrange the marinated celery in four equal piles at equal distances around the perimeter of the central mound.
6. Prepare the gherkin fans: take one small gherkin per celery pile (4 total). Beginning at the blossom end, cut each gherkin lengthwise into very thin slices, cutting nearly but not fully through to the stem end so the slices remain attached at the base. Gently press the slices apart to open them into a fan shape. Place one fan atop each celery pile.
7. Place one slice of tomato between each pair of celery piles (4 tomato slices total, evenly spaced around the dish).
8. Serve immediately, or refrigerate uncovered no longer than 30 minutes before serving so the arrangement holds and the vegetables remain crisp and cold.
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