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Crudites with Green Goddess Dressing
Ingredients
  • subheading: Dressing:
  • 3 cups lightly packed Italian parsley leaves
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • ⅓ cup fresh dill
  • ¼ cup lightly packed fresh tarragon leaves
  • ¼ cup drained capers
  • 3 to 4 tablespoons red wine vinegar, to taste
  • 2 tablespoons fresh lemon juice
  • 1 ½ 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
  • subheading: 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
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