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BlogRecipes

Crudites with Green Goddess Dressing

byAndrew Zimmern
Total 40 mins, includes cooling time
Active 20 mins
Makes about 1 3/4 cup dressing
fromGrandma Zimmern's MeatloafMagnolia Table with Joanna Gaines
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
    1. 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.
    2. Serve the crudites with the dressing for dipping.

    Meet The Creator

    Andrew Zimmern

    Culinary multi-hyphenate Andrew Zimmern has devoted his life to exploring and promoting cultural acceptance and understanding through food.

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