Ingredients:

  • 8 oz red bell pepper, sliced into strips
  • 1 lb rainbow carrots, peeled and sliced into batons
  • 8 oz yellow heirloom cherry tomatoes
  • 8 oz snap peas, sliced
  • 8 oz purple cauliflower florets
  • 1 cup basil pistachio goat cheese spread
  • 2 tbsp toasted pistachios, crushed
  • 1 tbsp extra virgin olive oil
  • 1/2 cup Castelvetrano olives
  • 1/4 cup cornichons
  • 1/4 cup fresh parsley sprigs

Instructions:

  1. Slice all vegetables into uniform, easy-to-grip shapes, cutting the carrots into irregular batons for a restaurant-style look.
  2. Place all sliced root vegetables (carrots, peppers, cauliflower) in a bowl of ice water for 20 minutes to increase turgor pressure and crispness.
  3. Remove vegetables from the ice bath and pat them completely dry with paper towels to prevent moisture bleed on the board.
  4. Arrange the vegetables on a large serving board in a rainbow gradient, transitioning from reds to purples.
  5. Place the basil pistachio goat cheese spread into small ceramic ramekins and position them on the board.
  6. Garnish the dip with crushed toasted pistachios and a drizzle of extra virgin olive oil.
  7. Fill remaining gaps on the board with Castelvetrano olives, cornichons, and fresh parsley sprigs.