Mixed Crudités with Fresh Green Goddess Dressing

Skip the traditional crudités platter this year.  We are taking the crudités platter and transforming it into an elegant finger salad.  The key here is to step-up your ingredients by using unlikely vegetables like thinly sliced turnips or rutabagas, tart apple slices, kohlrabi or jicama. These slightly off the vegetable platter grid are easily found at your local grocery store or farmers market. The crudités are finished off with a handful of toasted almond halves and a shave of Percorino Romano Cheese.

At every opportunity I try to convince people to ditch the bottled salad dressings. Making your own salad dressing is simple, far more healthy, and without a doubt more delicious than anything you can buy bottled. This simple Green Goddess dressing gets its stunning color of green from the garden including, cucumber, chives, parsley and avocado. Yogurt replaces the traditional mayonnaise base for a healthier option. (Note: The original Green Goddess dressing typically contained mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice and pepper).

This is the perfect start for a healthy and hearty holiday meal.


Mixed Crudités with Green Goddess Dressing
Serves 10-12
Recipe from Food and Wine

Ingredients:

Dressing:
1 cup lightly packed flat-leaf parsley
1/2 English cucumber, halved lengthwise, seeded and chopped
1/2 Haas avocado
1 small shallot, chopped
2 tablespoons full-fat yogurt
1 tablespoon snipped chives
1 garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Asian fish sauce
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Crudités:
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1/2 small rutabaga (or turnip), peeled and cut into 1/2-inch thick halves
1/2 head of cauliflower cut into bite size florets
2 kohlrabi bulbs (1/2 pound) cut into 1/2-inch thick halves
1 crispy sweet apple, such as Granny Smith or Honey Crisp, halved, cored and thinly sliced
1/2 cup shaved aged Pecorino Romano Cheese
2 tablespoons sliced toasted almonds
Kosher salt
Freshly ground black pepper
1 head of Bibb lettuce leaves, separated for serving
Directions:
Make the dressing in a food processor, combine all the ingredients except for the olive oil, salt and pepper .  Pulse until very finely chopped.  With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth.  Season with salt and pepper.  Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
Meanwhile, make the crudités. In a large bowl, whisk the lemon zest and juice, with the olive oil, chives and parsley.  Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well.
Season with salt and pepper.  Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Note: The green Goddess dressing can be refrigerated for up to 3 days.



27 thoughts on “Mixed Crudités with Fresh Green Goddess Dressing

  1. You always take it to another level and make simple goods elegant, well done! I totally agree about making your own dressings. It's simple and you don't get yucky additives.

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  2. We had a weekend of \”rich\” eating and right now – this is all I crave. I love the multi-faceted dressing for this – all those lovely herbs. Delicious!

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  3. Hiya Velva, Wow – that's a super duper dressing! Love the flavors you've got going on and so perfect with crudites. I'm all about mixing textures so this dish is my perfection! Great recipe 🙂

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  4. Oh my Velva. That dish looks so refreshing and healthy too, lol…Thank you so much for sharing…Merry Christmas to You and Yours Velva…\”See\” you next year:) Louise

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