Blanch the baby corn, broccoli florets and tomatoes individually and steep in ice cold water.
Drain and keep aside.
In a separate bowl, mix together the salt, crushed black peppercorns, balsamic vinegar, white wine vinegar and olive oil.
Whisk together vigorously to emulsify all the ingredients.
Trickle the dressing over the blanched vegetables and arrange in a platter.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.