Skip the traditional crudités platter this year. We are taking the crudités platter and transforming it into an elegant finger salad. The key here is to step-up your ingredients by using unlikely vegetables like thinly sliced turnips or rutabagas, tart apple slices, kohlrabi or jicama. These slightly off the vegetable platter grid are easily found at your local grocery store or farmers market. The crudités are finished off with a handful of toasted almond halves and a shave of Percorino Romano Cheese.
At every opportunity I try to convince people to ditch the bottled salad dressings. Making your own salad dressing is simple, far more healthy, and without a doubt more delicious than anything you can buy bottled. This simple Green Goddess dressing gets its stunning color of green from the garden including, cucumber, chives, parsley and avocado. Yogurt replaces the traditional mayonnaise base for a healthier option. (Note: The original Green Goddess dressing typically contained mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice and pepper).
This is the perfect start for a healthy and hearty holiday meal.
Mixed Crudités with Green Goddess Dressing
Recipe from Food and Wine
1 cup lightly packed flat-leaf parsley
1/2 English cucumber, halved lengthwise, seeded and chopped
1/2 Haas avocado
1 small shallot, chopped
2 tablespoons full-fat yogurt
1 tablespoon snipped chives
1 garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Asian fish sauce
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1/2 small rutabaga (or turnip), peeled and cut into 1/2-inch thick halves
1/2 head of cauliflower cut into bite size florets
2 kohlrabi bulbs (1/2 pound) cut into 1/2-inch thick halves
1 crispy sweet apple, such as Granny Smith or Honey Crisp, halved, cored and thinly sliced
1/2 cup shaved aged Pecorino Romano Cheese
2 tablespoons sliced toasted almonds
Freshly ground black pepper
1 head of Bibb lettuce leaves, separated for serving
Make the dressing in a food processor, combine all the ingredients except for 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.
Meanwhile, make the crudités. 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.
Note: The green Goddess dressing can be refrigerated for up to 3 days.