Pickled Crudité With Green Goddess Dressing Recipe

Name: Pickled Crudité With Green Goddess Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 cups cider vinegar; 1 tablespoon plus 1 teaspoon sugar; 1 tablespoon plus 1 teaspoon kosher salt; 8 to 10 carrots, stems intact but trimmed, see notes above; 1 small head cauliflower, cut into florets - think about the size you would want for dipping/eating; 1 shallot, minced; 1 garlic clove, minced; 3 tablespoons white balsamic vinegar; 1 lemon, halved; 2 anchovies, minced; 1 avocado; 3/4 cup olive oil; 1/2 cup heavy cream; 1 cup finely chopped fresh herbs such as parsley, tarragon, cilantro, chives, basil; for serving: radishes, endive, Treviso, Romaine, Little Gems

Servings: persons

2 cups water
2 cups cider vinegar
1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon kosher salt
8 to 10 carrots, stems intact but trimmed, see notes above
1 small head cauliflower, cut into florets - think about the size you would want for dipping/eating
1 shallot, minced
1 garlic clove, minced
3 tablespoons white balsamic vinegar
1 lemon, halved
2 anchovies, minced
1 avocado
3/4 cup olive oil
1/2 cup heavy cream
1 cup finely chopped fresh herbs such as parsley, tarragon, cilantro, chives, basil
for serving: radishes, endive, Treviso, Romaine, Little Gems

1
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.
2
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.
3
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.
4
To serve: Arrange pickled vegetables and other vegetables on a platter. Spoon green goddess dressing into a dip bowl and serve alongside the vegetables.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups water, 2 cups cider vinegar, 1 tablespoon plus 1 teaspoon sugar, 1 tablespoon plus 1 teaspoon kosher salt, and more.

Yes, Pickled Crudité With Green Goddess Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pickled Crudité With Green Goddess Dressing

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