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Author Notes: When I am going to throw a party I am going to throw a party. I pull out the 3 foot by 4 foot plexiglass piece I had cut just for this. I put it in the middle of my table and then I go to the store to buy veggies and seafood that looks really fresh. I top the whole thing with splashes of wine vinegar and olive oil, salt and pepper it and then serve a lemon mayonnaise with it. —thirschfeld
Serves how ever many you need to serve
- 2 to 3 Jonah crab claws per person
- 2 to 4 mussels per person, steamed in your favorite way, then chilled
- 3 to 5 asparagus spears per person, blanched in heavily salted water, chilled immediately in an ice bath
- 2 to 3 fingerling potatoes per person, cooked until tender halved, chilled
- 3 to 4 leaves of Belgian endive per person
- 1/2 hard boiled egg per person
- 3 to 4 mixed olives per person
- 2 to 3 cucumber slices per person
- 3/4 cup mayonnaise
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- white wine vinegar
- olive oil
- sea salt and fresh ground pepper
- other options: shrimp, oysters, radishes, shaved raw sunchokes, baby zuchinni, scallions, pretty much you are looking for the freshest of fresh
- Combine the mayonnaise, lemon zest and juice. Whisk to combine.
- Arrange the seafood and the vegetables attractively on a platter. If you aren't serving it immediately refrigerate it, covered with plastic wrap and do not dress it.
- Just before serving drizzle with olive oil, sprinkle with vinegar and season with salt and pepper. Serve the lemon mayonnaise on the side.
- This recipe was entered in the contest for Your Best Open House Dish
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