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
Preparation
Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.
Recipe notes
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