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. Slideshow: Healthy Holiday Recipe Ideas 

Jonathon Sawyer
December 2012

Gallery

© John Kernick

Recipe Summary

total:
40 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

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.

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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.