2011—Salade de Légumes

Take equal quantities of carrots and turnips, raised by means of a grooved spoon-cutter; potato dice; French beans cut lozenge-form; peas; small flageolets, and asparagus-heads; arrange them in distinct heaps, and set a fine bunch of cauliflower in the middle.

Season with oil and vinegar, and add some chopped parsley and chervil.

N.B.—For vegetable salad, use freshly-cooked and uncooled vegetables as much as possible.