Recipe courtesy of Elena Besser

The Ultimate Snacking Plate

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Sometimes when I’m not sure what I want for lunch or dinner but I know I want a medley of delicious bites with a punchy sauce, I turn to my ultimate snacking plate. It has a fantastic variety of flavors and textures, and hits all the major food groups. Whether you’re enjoying it for an entrée, or putting it out for an appetizer before a meal, it’s sure to be a serious hit!



  1. Bring a large pot of water to a boil.
  2. Toss the potatoes and 2 tablespoons oil in a medium microwave-safe bowl and season with kosher salt. Microwave for 5 minutes. Toss and continue to microwave until the potatoes are cooked through, about 5 minutes more.
  3. Meanwhile, gently lower the eggs into the boiling water and cook for 7 minutes. Remove the eggs from the water with a slotted spoon (save the hot water for later); place the eggs in a large bowl filled with ice water to cool. 
  4. Add 3 tablespoons salt to the water the eggs cooked in and bring it back to a boil. Once boiling, add the broccoli florets and cook until the broccoli is bright green and slightly softened but still toothsome, 2 to 3 minutes. Drain and place the florets in the ice water with the eggs. 
  5. Combine the herbs, 4 anchovy fillets, lemon zest and juice, 1 clove garlic and the vinegar in a blender or food processor and blend until smooth. Season with salt and pepper. With the motor running, slowly stream in the remaining 1 cup olive oil, blending until the mixture is smooth. Taste and add more anchovies, garlic or salt or pepper if desired. Pour the sauce into a ramekin or small bowl. 
  6. Gently peel and halve the eggs. Drain the broccoli and pat dry. Place on a platter with the radishes, potatoes and green sauce.