| Prep Time | 30 minutes |
| Servings |
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Ingredients
For the dressing
- 1 cup flat leaf parsley
- 1/2 European cucumber halved lengthwise, seeded and chopped
- 1/2 avocado
- 1 shallot chopped
- 2 T sour cream
- 1 T chives
- 1 clove garlic
- 2 tsp cider vinegar
- 1 T Worcestershire Sauce
- 3 T olive oil
- kosher salt
- fresh ground pepper
For the crudité
- 1/2 tsp finely grated lemon zest
- 2 T Fresh Lemon Juice
- 2 T olive oil
- 1 T chived finely chopped
- 1 T parsley finely chopped
- 1/2 in small rutabaga peeled and cut2 inch batons
- 1/2 inch head cauliflower cut into onebites
- 2 inch kohlrabi bulbs peeled and cut into 2batons
- 1 Granny Smith apple halved, cored and thinly sliced
- 1/2 cup Pecorino Romano cheese shaved
- 2 T slivered almonds toasted
- salt
- pepper
- 1 head Bibb lettuce leaves cleaned and separated
Ingredients
For the dressing
For the crudité
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Instructions
For 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.
For the crudité
- 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.
Recipe Notes
The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved
