Name: Crudités with Green Goddess Dressing
Total time: 30 min
Yield: 10
Ingredients: 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; 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)

Crudités with Green Goddess Dressing

Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.

Course

Appetizers, Salads

Cuisine

English

Prep Time

30 minutes

Servings

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

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

Galley Chef

Archives

CRUDITÉS WITH GREEN GODDESS DRESSING

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