Prepare the vegetables:
Peel the cucumber, cut it in half lengthwise and deseed it. Dice it. Divide the cauliflower into small florets, wash them. Peel the carrots, wash them and cut them into matchsticks. Clean and thinly slice the Paris mushrooms, lemon them lightly. Clean and hull the radishes. Wash the cherry tomatoes.
Prepare the mustard sauce: Mix all the ingredients in a salad bowl.
Prepare the aioli: In a bowl, beat 2 egg yolks held at room temperature with the mustard. Let stand 1 minute. Then pour in the oil little by little while whisking, then add the ketchup, salt and ground pepper.
Presentation:
Arrange the vegetables in verrines and dress the sauces in jam glasses.
