Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.
Ingredients
1
/2 recipe Quick Pickled Carrots
5
celery stalks, cut into 4"–5" logs
1
bunch radishes, halved if large
1
cup cornichons, drained
1
cup pitted black olives, drained
Need to make a substitution?
Preparation
Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.