Tomato and vegetable julienne salad with classic vinaigrette

Cut the cucumber into thin slices on a mandolin, using the pulp and not the seeds, then julienne.

Julienne the carrots, fingertips away from the blade.

Remove the inner flesh of the bell peppers to make them thin, then julienne, slicing through the skin.

For the vinaigrette, keep the ratio of one part vinegar to three parts oil: one tablespoon of vinegar for three tablespoons of oil.

Put salt and pepper in the bowl, add the vinegar so the salt dissolves, whisk, then whisk in the olive oil slowly. Taste.

Wash and core the tomato; with a serrated knife, core side toward the blade, cut it into very thin slices.

Overlap the tomato slices on a large plate and position them with a paring knife.

Brush the slices with the dressing, mixing it well first since the vinegar is heavier than the oil.

Toss the vegetable julienne in the vinaigrette, then pile a small handful in the centre of the plate, building height.

Halve and finely slice the shallot, separate the rings and sprinkle over the tomato slices.

Cut the green onion where white meets green, lay the parts side by side, slice and sprinkle over the tomatoes.

Chop the parsley and add it; fresh herbs only, never dried.

Clean the plate rim as the last finishing touch.