Make Ahead

Mixed Platter

November 29, 2010
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
In This Recipe
  1. Combine the mayonnaise, lemon zest and juice. Whisk to combine.
  2. 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.
  3. Just before serving drizzle with olive oil, sprinkle with vinegar and season with salt and pepper. Serve the lemon mayonnaise on the side.
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Father, husband, writer, photojournalist and not always in that order.