Author Notes
Green Goddess Dressing adapted from Chez Panisse Vegetables.
Pickled Vegetables adapted from a favorite David Lebovitz recipe for pickled radishes—I use this simple method to pickle everything.
To prepare the carrots: scrub them and trim off the straggly tip and the greens, leaving a bit of the green intact—see photos for reference. I don't peel them, but if you want to, go for it.
Scale the pickling liquid up or down depending on how many vegetables you are using. —Alexandra Stafford
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Ingredients
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2 cups
water
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2 cups
cider vinegar
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1 tablespoon
plus 1 teaspoon sugar
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1 tablespoon
plus 1 teaspoon kosher salt
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8 to 10
carrots, stems intact but trimmed, see notes above
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1
small head cauliflower, cut into florets — think about the size you would want for dipping/eating
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1
shallot, minced
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1
garlic clove, minced
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3 tablespoons
white balsamic vinegar
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1
lemon, halved
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2
anchovies, minced
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1
avocado
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3/4 cup
olive oil
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1/2 cup
heavy cream
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1 cup
finely chopped fresh herbs such as parsley, tarragon, cilantro, chives, basil
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for serving: radishes, endive, Treviso, Romaine, Little Gems
Directions
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To pickle the vegetables: In a large non-reactive saucepan, bring the water, vinegar, sugar, and salt to a boil, until the sugar and salt are dissolved.
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Meanwhile, place the carrots and cauliflower in a large bowl (or two separate bowls if you don't want the color of the carrots to tint the cauliflower). Pour the pickling liquid over top. Press with a spatula to submerge. Transfer the vegetables and liquid to storage containers — use separate containers if you don't wish the cauliflower to turn color. Let cool to room temperature, then refrigerate. Store for weeks if not longer.
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Make the dressing: Place the shallot and garlic in a large bowl. Cover with the vinegar, the juice of half a lemon, and a pinch of salt. Let stand 10 minutes. Add the anchovy and the flesh of the avocado. Mash together with a fork or whisk. Add the herbs. Gradually whisk in the olive oil. Taste. You can stop here if you wish or add the cream for a richer taste. Taste and adjust the seasoning to taste with salt (1/4 teaspoon at a time), pepper, lemon or vinegar if necessary.
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To serve: Arrange pickled vegetables and other vegetables on a platter. Spoon green goddess dressing into a dip bowl and serve alongside the vegetables.
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