Crudites with Green Goddess 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

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.