Mixed Crudités with Green Goddess Dressing

By scottnjennie

Ingredients

• 1 cup lightly packed flat-leaf parsley
• 1/2 English cucumber—halved lengthwise, seeded and chopped
• 1/2 Hass avocado
• 1 small shallot, chopped
• 2 tablespoons full-fat plain yogurt
• 1 tablespoon snipped chives
• 1 garlic clove, crushed
• 2 teaspoons rosé or white wine vinegar
• 1 teaspoon Asian fish sauce
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground 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 flat-leaf parsley
• 1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons
• 1/2 head of cauliflower, cut into bite-size florets
• 2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons
• 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
• Kosher salt
• Freshly ground pepper
• 1 head of Bibb lettuce, leaves separated, for serving

Preparation

Step 1

MAKE THE DRESSING
In a food processor, combine all of the ingredients except 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 CRUDITES
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.

Can be made 2-3 days ahead.