Scald the tomatoes for a few moments, then cool, but do not remove the skins. From the stem side of each, remove a square plug, taking care to leave 1-8-inch or 1-16-inch below the portion removed. Then, commencing at the edges of the square, cut through the skin of the tomato, in rose-shaped leaves, and roll them backward.
Fill the square with a Japanese salad dressing, or with mayonnaise. Place in the center of a plate on a bed of lettuce leaves, and around it, put a circle of the curled celery.
Chop blanched pecans, or almonds, and sprinkle a teaspoon of this like pollen, over the top of the tomato.