Mixed Crudités with Green Goddess Dressing

Name: Mixed Crudités with Green Goddess Dressing
Total time: 40 min
Yield: 8 to 10
Ingredients: 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; 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 flat-leaf parsley; 1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons; 1/2 head of cauliflower, cut into bite-size florets; 2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons; 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 pepper; 1 head of Bibb lettuce, leaves separated, for serving

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

December 2012

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Mixed Crudités with Green Goddess Dressing

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Mixed Crudités with Green Goddess Dressing

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (1)

All Reviews for Mixed Crudités with Green Goddess Dressing