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The Classic Relish Tray
The classic relish tray isn't seen much anymore, but I'm always happy to run into one. It's something between a crudité platter (but with olives or other salty element) and an antipasti plate (but with more raw veggies). It can be put out before the other food arrives, to crunch on with drinks, and/or sit on the table while a meat-and-potato dinner is served. Again, providing bites of crisp freshness during the meal.
Dips and spreads are not traditionally part of a relish tray, but I've been known to place a small dish of sea salt in the corner of the tray for people to dip the veggies into if they're so inclined.
Follow these steps to create a basic relish tray, and keep going to dress it up and make it as elaborate as you like.Continue to 2 of 12 below.
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Chilled celery provides a refreshing crunch with every bite. Be sure to taste the bunch you have on-hand first, since older celery or celery grown under too much heat can take on a bitter edge that you may or may not want to include on your relish tray.
Trim stalks and cut them into long, elegant strips, whether in half, thirds, or quarters.Continue to 4 of 12 below.
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Along with carrot sticks and celery sticks, olives are the third leg of the stool of a traditional relish tray. They add a salty burst, which is a lovely counterpoint to the crunchy sweetness and crispy mildness of carrots and celery. Classic versions add canned, pitted black olives, which are dandy, but I tend to select tasty delights from the olive bar at my local specialty grocery store. If you want to serve them pitted, you can always pit them yourself.
With these three components, you have a relish tray. But you can keep going, adding more elements to dress it up....Continue to 5 of 12 below.
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The bright crunch of fresh radishes add both color and a bit of sharpness to a relish tray. Rinse them clean, trim them, and serve whole or cut in half or into quarters. If their greens are in okay shape, I like to leave a bit of them attached for a pretty effect.Continue to 6 of 12 below.
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The anise/licorice flavor of fennel is a palate-cleaning addition to a relish tray. I like to trim off the long dark green stalks, trim the bulb, and cut the bulb into thin-ish wedges.Continue to 7 of 12 below.
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Marinated MushroomsContinue to 8 of 12 below.
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The bright snappy nature of pickled asparagus add a nice salty, vinegar-y element to a relish tray. Just be sure to pat them dry before adding them to the tray so the brine doesn't get all over the place or drip down people's fingers.Continue to 9 of 12 below.
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Pickled Green Beans
Like pickled asparagus, pickled green beans can stand on their own as a snappy little snack.Continue to 10 of 12 below.
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Some pickles—the pickled carrots, pickled asparagus and pickled green beans already mentioned, as well as pickled okra—work like additional vegetables on the relish tray, while other pickles join more of the tasty tid-bit role, much like olives. To that category I can suggest pickled garlic, pickled garlic scapes, pickled cherries (pictured), lemon pickles, or zucchini pickles.Continue to 11 of 12 below.
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Nothing too sweet, mind you, but fresh summer berries scattered about a relish tray add a soft touch. Sweetness can also be added with a dollop of cooked fruit, such as fig coulis, cranberry compote, or plum chutney.
Looking for still more ideas? See these suggestions from my colleague, Sean Timberlake at Food Preservation, has these lovely condiment ideas.