How to make an antipasto charcuterie platter

To celebrate our 85th Anniversary, our kitchen hit the archives for a taste of the headline-making trends from the past 85 years. Inspired, we whipped, flipped and remixed our faves. For this Then and Now remake, we turned a towering platter of vegetables (see below) into a modern tapas and charcuterie board, with freshly pickled vegetables, asiago and parmesan wedges, prosciutto slices, olives and Italian bread.

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Antipasto Platter

Ingredients

• 1 tsp salt, preferably kosher
• 8 purple fingerling potatoes, cut in half lengthwise
• 1 bunch baby carrots, peeled and stems trimmed
• 2 cups green beans, trimmed
• 284-g pkg white pearl onions
• 125 g small brussels sprouts
• 12 candy stripe radishes (large, cut in half)

For the marinade:

• 1/2 cup white balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tsp salt

Instructions

• BOIL a pot of water. Add 1 tsp salt, potatoes and carrots. Boil until just fork-tender, 8 to 10 minutes. Use a slotted spoon to transfer to a large colander. Add beans to boiling water and cook until tender-crisp, about 3 min. Transfer to colander. Add onions to water and boil 1 to 2 min. Drain and rinse with cold running water. Trim, slip off and discard skins. Transfer to colander. Trim ends off brussels sprouts and add to vegetable mixture along with radishes.
• WHISK vinegar with oil, lemon juice, Dijon, garlic and 1 tsp salt in a large bowl. Add vegetables and toss. Refrigerate at least 1 hour, stirring occasionally. Serve with asiago or parmesan wedges, prosciutto slices, olives and Italian bread.