Radishes - Wash in cold water and
cut off the roots. Leave about 2cm (1 inch) of stalk on the other end.
Serve without a dressing.
Tomatoes - Slice on to a serving
dish and sprinkle with chopped parsley (about 5ml / 1 teaspoon to each
tomato). Pour a well-seasoned vinaigrette dressing over and serve.
Carrots - Wash, grate finely, then
dress with the juice of half a lemon mixed with 30ml (2 tablespoon) oil,
salt and pepper, and sprinkle with chopped chives.
Cucumbers - Wash and cut into thin
slices. Do not peel. Sprinkle with salt and leave for about 2hours.
Drain of they seem salty, rinse under a cold tap. Dress with oil and
freshly ground black pepper, or with a vinaigrette dressing.
Cauliflower - Wash and break into
small florets and serve in a well-seasoned mayonnaise. Leave in the
mayonnaise for 1 hour before serving.
Celeriac - Peel, grate
coarsely and soak in a little oil and vinegar to keep white. Make a
sauce of French mustard and oil, seasoned with freshly ground black
pepper, and mix with the celeriac before serving.