| 1 | Preheat the oven to 375°F. |
| 2 | Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment. |
| 3 | Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked. |
| 4 | Let cool. |
| 5 | Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. |
| 6 | Repeat with the carrots and then the cauliflower. |
| 7 | Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree. |
| 8 | Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined. |
| 9 | Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface. |
| 10 | Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each. |
| 11 | Cover with a piece of lightly oiled wax paper. |
| 12 | Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan. |
| 13 | Transfer to the oven and bake for 40 minutes. |
| 14 | Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch. |
| 15 | Remove from the oven and let cool in the pan on a wire rack. |
| 16 | Using a potato peeler, peel the whole carrots into thin strips and toss with the chives. |
| 17 | Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives. |
| 18 | Turn the terrine out of the pan and cut into slices. |
| 19 | Serve with the salad. |
| 20 | Serves 8-10 * |
