Crudités with Green Goddess Dip

Ingredients for Crudités with Green Goddess Dip

• 45ml fresh lemon juice

• 2 anchovy fillets

• 1 medium shallot, coarsely chopped

• 1 tablespoon Champagne vinegar or white wine vinegar

• 1 spicchio d'aglio, sbucciato

• 1 large ripe avocado, peeled, pitted, quartered

• 1/2 cup soured cream

• 1/4 cup chopped fresh Italian parsley

• 3 tablespoons chopped fresh tarragon

• 1 tablespoon chopped fresh basil

• 1/2 cup olive oil

• 30 cooked large American prawns, peeled, tails left intact

• Heads of green and red Belgian endive, trimmed, leaves separated

• Easter Egg radishes, trimmed, with some tops still attached

• Heirloom baby carrots, peeled, trimmed, with some tops still attached

• Persian or Japanese cucumbers, cut into 3x1/2-inch spears

• Sugar snap peas, trimmed

• Red, yellow, and orange peppers, cut into 3x1/2-inch strips

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, soured cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Place bowl of dip on large platter. Surround with prawns and vegetables.

Avvertenza

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