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Styling by Renee Muller
Photography by Hudi Greenberger
I know it’s overdone, but I do make a lot of meat boards in real life. I find that it’s an easy way to put together bits and pieces (hi, leftovers) and end up with what feels like a tasting menu; a small quantity of a bunch of different items. In this case, I used sliced hard salami, baked beef fry  brown sugar on top), and schnitzel. I will often add a more health-conscious option, like grilled chicken (see recipe on following page), but sometimes I add sliced chicken breast that’s left over from our Friday night seudah. I carefully remove the entire breast from the bone, making sure to keep the skin intact. Then I slice it, skin on, with a very sharp knife.  ....

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