Cut the cauliflower and broccoli florets into strips.
Divide the Romanesco broccoli into very small tufts.
Dip the cauliflower florets in the water and boil them for 3-5 ’; drain them, then boil the broccoletti for 2-4'e for last the tufts of Roman broccoli for 2-3 '. Briefly dip all the vegetables in water and ice to stop the cooking and keep the colors bright.
Drain them and dry them gently with kitchen paper.
and a teaspoon of sesame seeds. At the end add a dozen chopped chervil leaves.
Spread the boiled vegetables on the plates and complete them with a generous spoonful of mayonnaise. Serve the rest of the mayonnaise in small bowls.