Mixed Crudités with Green Goddess Dressing

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.

Mixed Crudités with Green Goddess Dressing
Photo: © John Kernick
Total Time:
40 mins
Yield:
8 to 10

Ingredients

dressing

  • 1 cup lightly packed flat-leaf parsley

  • 1/2 English cucumber—halved lengthwise, seeded and chopped

  • 1/2 Hass avocado

  • 1 small shallot, chopped

  • 2 tablespoons full-fat plain yogurt

  • 1 tablespoon snipped chives

  • 1 garlic clove, crushed

  • 2 teaspoons rosé or white wine vinegar

  • 1 teaspoon Asian fish sauce

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

crudités

  • 1/2 teaspoon finely grated lemon zest

crudités

  • 2 tablespoons fresh lemon juice

crudités

  • 2 tablespoons extra-virgin olive oil

crudités

  • 1 tablespoon finely chopped chives

crudités

  • 1 tablespoon finely chopped flat-leaf parsley

crudités

  • 1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons

crudités

  • 1/2 head of cauliflower, cut into bite-size florets

crudités

  • 2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons

crudités

  • 1 crispy sweet apple, such as Granny Smith or Honey Crisp—halved, cored and thinly sliced

crudités

  • 1/2 cup shaved aged Pecorino Romano cheese

crudités

  • 2 tablespoons sliced toasted almonds

crudités

  • Kosher salt

crudités

  • Freshly ground pepper

crudités

  • 1 head of Bibb lettuce, leaves separated, for serving

Directions

make the dressing

  1. 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.

meanwhile, make the crudites

  1. 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.

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