My F&W
quick save (...)
Mixed Crudités with Green Goddess Dressing
© John Kernick

Mixed Crudités with Green Goddess Dressing

  • TOTAL TIME: 40 MIN
  • SERVINGS: 8 to 10
  • FAST
  • HEALTHY

This elegant crudité dish is the perfect start for a hearty holiday meal; the lightly dressed raw vegetables are served in Bibb lettuce cups with fresh, herby Green Goddess dressing for dipping. Be sure to use the freshest vegetables you can find for maximum flavor and crunch.

dressing

  1. 1 cup lightly packed flat-leaf parsley
  2. 1/2 English cucumber—halved lengthwise, seeded and chopped
  3. 1/2 Hass avocado
  4. 1 small shallot, chopped
  5. 2 tablespoons full-fat plain yogurt
  6. 1 tablespoon snipped chives
  7. 1 garlic clove, crushed
  8. 2 teaspoons rosé or white wine vinegar
  9. 1 teaspoon Asian fish sauce
  10. 3 tablespoons extra-virgin olive oil
  11. Kosher salt
  12. Freshly ground pepper

crudités

  1. 1/2 teaspoon finely grated lemon zest
  2. 2 tablespoons fresh lemon juice
  3. 2 tablespoons extra-virgin olive oil
  4. 1 tablespoon finely chopped chives
  5. 1 tablespoon finely chopped flat-leaf parsley
  6. 1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons
  7. 1/2 head of cauliflower, cut into bite-size florets
  8. 2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons
  9. 1 crispy sweet apple, such as Granny Smith or Honey Crisp—halved, cored and thinly sliced
  10. 1/2 cup shaved aged Pecorino Romano cheese
  11. 2 tablespoons sliced toasted almonds
  12. Kosher salt
  13. Freshly ground pepper
  14. 1 head of Bibb lettuce, leaves separated, for serving
  1. MAKE THE DRESSING In a food processor, combine all of the ingredients except 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.
  2. MEANWHILE, MAKE THE CRUDITES 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.
Make Ahead The Green Goddess dressing can be refrigerated for up to 3 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.