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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.