The obligatory vegetable platter has become so much a part of every gathering – from family Christmas dinners to Super Bowl parties – that we forget to make them special. Why not use our prettiest vegetables and serve them with an amazing dip?
This Winter Crudite with Green Goddess Dip is proof positive that winter vegetables are far from boring. How beautiful is that Romanesco cauliflower and purple broccoli? And those delicate baby carrots with the tops trimmed just so? Two varieties of radishes – oblong French breakfast radishes and standard red radishes – round out a colorful plate.
Green Goddess Dip is a version of French sauce verte (green sauce), a kind of mayonnaise flavored with tarragon, parsley, sage and lemon juice. The American version includes anchovies and was probably created in the 1920s by a chef at the Palace Hotel in San Francisco as a tribute to a hit play at the time, The Green Goddess. These days Annie’s Homegrown makes a bottled version, and Trader Joe’s makes a “Goddess Dressing” with Tahini. The Melting Pot offers a cream-cheese based dip it calls “Green Goddess,” but it doesn’t include tarragon or anchovies.
What’s different about this recipe is that it’s non-dairy. J. is completely avoiding dairy these days, so I put this together for him. If you’re following a paleo diet, be sure to use make your own mayo like this one, or buy one made with eggs instead of soy like this one, available at Whole Foods Market.