Recipes Mixed Crudités with Green Goddess Dressing 1 Review 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. By Jonathon Sawyer Updated on November 27, 2018 Print Rate It Share Share Tweet Pin Email 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 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 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. Rate it Print