Charcuterie (very thinly sliced preserved meats), often in combination with bread and cheese, are a common way to start a meal in the countries we visited. I thought it’d be fun to do a colorful vegetarian platter inspired by this idea and “preserve” some of the vegetables with a quick pickling.
Arrange all the items on a large cutting board with a small knife for the cheese & breadsticks. Garnish the platter with fresh herb sprigs like rosemary or thyme. Set out a few store-bought dips like olive tapenade, mustard, or hummus, plus some sun-dried tomatoes & olives.
use a mandoline to slice them into very thin rounds
use a mandoline to slice it into very thin rounds
Trim the stalk ends & steam them for 2 or 3 min in a covered skillet with a little water, just until they are bright green. Allow to cool.
Look for big ones & use a peeler to make long ribbons. Press hard to make the ribbons a little thicker.
I bought very thinly sliced Havarti & Swiss to wrap around the steamed asparagus. In addition, include a small round of creamy cheese like Brie that can be spread on the beet & radish slices like crackers.
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