Farmer's Board Recipe

Blend romesco

Place the roasted red peppers, chopped tomato, toasted almonds, smoked paprika, garlic clove, sherry vinegar, salt, pepper and red pepper flakes into a food processor. Pulse until coarsely combined.

With the processor running, stream in 4 tablespoons of olive oil until the mixture emulsifies but still has some texture. Taste and adjust salt, vinegar or heat. If too thick, add 1–2 tablespoons more olive oil or a splash of water to reach a spreadable consistency (about 6 tbs oil total). Transfer to a bowl and refrigerate until serving.

Trim and thinly slice radishes and peel/trim carrots and slice on the bias into 1/8–1/4" pieces. Place into two small jars or a bowl.

In a small saucepan, combine white wine vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring just to a simmer, stirring until sugar and salt dissolve. Remove from heat and cool 2 minutes.

Pour the warm brine over the sliced radishes and carrots, pressing to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (can hold up to 24 hours). Discard bay leaf before plating.

Preheat a grill or grill pan over medium-high heat. Brush zucchini halves (lengthwise), fennel bulbs halved, asparagus (tossed with 1 tbs olive oil and a pinch of salt), and halved cherry tomatoes with remaining olive oil.

Grill zucchini and fennel 3–4 minutes per side until marked and tender; grill asparagus 2–3 minutes, turning to char lightly; grill tomatoes quickly 1–2 minutes cut-side down just to blister. Remove and let cool slightly.

Meanwhile, slice sourdough into 1/2" slices, brush lightly with olive oil, and grill or toast until golden, about 2 minutes per side. Rub warm toast with cut lemon half for a bright finish.

On a large serving board, arrange mixed greens loosely as a bed to add color and separation between components.

Place grilled vegetables grouped by type (zucchini, fennel, asparagus, blistered tomatoes) and a pile of raw items (pickled radishes and carrots) near them. Scatter whole cherry tomatoes alongside for freshness.

Fan or chunk the manchego cheese into slices or wedges (about 8 oz total) and place on the board with a small bowl or spoonful of romesco nearby for spreading.

Add grilled sourdough slices to one side of the board. Sprinkle micro herbs or chopped parsley over vegetables, finish with a squeeze of lemon over asparagus and a light sprinkle of sea salt and freshly ground black pepper across the board to taste.

Serve immediately so grilled vegetables and toasts are warm, with romesco for spreading on sourdough and cheese. Offer small tongs or forks and butter knives for guests.