For an interesting hors d’oeuvre you can assemble on a platter various dishes such as vegetable salads (fennel, tomato, chickpea, green bean), shredded raw carrots (seasoned with olive oil, lemon, and little black olives), marinated fish, rice salads, brocoli au vin blanc, and champignons en citronnette.

You can also present on a large tray a colorful array of vegetables, lemons, and hard-boiled eggs filled with delectable mixtures on a bed of watercress such as: