Ingredients
Ingredients For the dressing4 tbsp rapeseed oil
4 tsp cider vinegar
1 tsp English mustard
1 tsp clear honey
4 heads baby fennel, trimmed
8 broccoli florets, trimmed
8 baby carrots, peeled, trimmed
8 romanesco cauliflower florets
3 beetroot, preferably different varieties
knob of butter
50g/1¾oz pied de bleu mushrooms, cleaned, trimmed
4 slices brown seeded bread, lightly toasted
1 tbsp mayonnaise
pinch curry powder
salt and freshly ground black pepper
4 free-range eggs, hard-boiled, peeled, diced
2 Granny Smith apples, peeled, core removed, grated
1 large bulb fennel, trimmed, grated (add a squeeze of lemon juice to stop it browning)
50g/1¾oz mayonnaise
salt and freshly ground black pepper
90g/3¼oz thinly sliced good-quality ham
45g/1¾oz thinly sliced venison salami
45g/1¾oz thinly sliced good-quality salami
400g/14oz heritage tomatoes (mixed colours and types), sliced
8 French breakfast radishes
1 shallot, finely sliced
handful dandelion leaves, trimmed
handful baby leeks, trimmed
handful micro red chard
1 punnet mustard cress
1 punnet celery cress
100g/3oz Doddington cheese (or cheddar), peeled into shavings
handful mixed seasonal garden herbs such as chives, dill, chervil and edible flowers, chopped
celery salt, to taste
Description
This Large Serving Platter Of Fresh Vegetables, Cheese And Ham Is The Perfect Way To Start A Summer Party.
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