Description

Tools and Equipment best large size cutting board to serve the Crudites if you don't have a board, use a sturdy all-purpose baking sheet favorite all-purpose 7-inch chef's knife (expensive but worth it!) favorite multi-purpose small condiment bowls for dressings I have a gajillion of these tiny spoons for dips, dressings and spreads on boards salad spinner to wash and prep veges this produce/vege wash to clean produce Green Goddess for Crudits Recipe Ingredients Green Goddess Dip 1 clove garlic very finely minced and smashed with teaspoon salt 2 anchovies smashed into a paste 1 tablespoon fresh lemon juice teaspoon kosher salt plus more to taste cup mild olive oil cup Greek yogurt (or sour cream) cup chopped parsley 2 tablespoons chopped basil 2 tablespoons chopped chives or green onions Fresh Vegetable Crudits for Dipping 2 heavy Little Gem lettuce heads cut lengthwise into sixths or about a dozen romaine heart leaves 2 endive heads leaves separated 2 Persian cucumbers cut into 3-inch long spears 4 green honeydew radish cut lengthwise into quarters 4 small avocados cut length-wise into eighths 1 cup sugar snap peas 1 fennel bulb sliced into -inch wide sticks, or celery Cooked Vegetables for Dipping 8-10 asparagus spears flash-blanched, cooled, and cut into 3-inch length 1 bunch baby broccoli flash blanched and trimmed of tough ends 1 dozen green beans flash blanched small head Romanesco or green cauliflower broken into florets Pickled Vegetables and Other Things to Dip cup Castelveltrano olives cup cornichons handful of green tortilla chips Optional Additional Dips 1 Yogurt Ranch 1 Avocado Hummus 1 White Bean Rosemary Dip Instructions Make the Green Goddess Dip: In a food processor, combine the garlic, anchovy, lemon juice, and salt