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Crudites with Green Goddess Dressing
byAndrew Zimmern
Total 40 mins, includes cooling time
Active 20 mins
Makes about 1 3/4 cup dressing
Ingredients
Dressing
3 cups lightly packed Italian parsley leaves
3/4 cup mayonnaise
3/4 cup sour cream
1/3 cup fresh dill
1/4 cup lightly packed fresh tarragon leaves
1/4 cup drained capers
3 to 4 tablespoons red wine vinegar, to taste
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
10 anchovy fillets in oil, plus 1 tablespoon of the anchovy oil
4 scallions, chopped
Kosher salt and freshly ground black pepper, to taste
Crudites
Baby endive, quartered lengthwise
Stem-on baby carrots, blanched
Baby fennel heads
Pink lady slipper or lady finger radishes
Snap peas, blanched
Cherry tomatoes
Directions
To make the dressing: Combine all of the ingredients for the dressing in a blender, pulse to combine, and puree carefully. Don't over mix. Cover and refrigerate until you're ready to serve, at least 30 minutes.