Clean broccoli and cauliflower, rinse, cut into roses and cut into fine slices. Clean red cabbage, rinse and cut into strips. Blanch vegetables in salted water for about 1 minute, drain and rinse. Clean frisée, rinse, shred, arrange on four plates. Clean young onion, cut into very fine rings. Squeeze lemons.
Rinse basil, pluck leaves. Set aside four leaves for garnish, cut rest into tender strips. Mix with onion rings, juice of one lemon and mayo, season to taste. Arrange blanched vegetables on top of frisée. Pour marinade over them. Sprinkle the leaf salad with pine nuts and decorate with the basil leaves.
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