Vegetable Crudo, Italian Ranch Recipe

Prepare vegetables

Wash all vegetables and herbs. Core and cut tomatoes into 1/2-inch dice. Peel cucumber if desired, halve lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons. Thinly slice radishes (use a mandoline if available). Trim fennel, remove core if tough, and slice very thin. Peel carrots and cut into ribbons with a peeler or into thin matchsticks. Place all cut vegetables into a mixing bowl.

Dress the vegetables lightly: drizzle the 3 tablespoons extra-virgin olive oil and 1 tablespoon lemon juice over the vegetables. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Gently toss with your hands or two spoons to coat evenly, being careful not to bruise tomatoes.

Add microgreens or mixed herbs and toss once more. Taste and adjust seasoning — add a pinch more salt or a few drops of lemon if needed. Let the crudo sit at room temperature for 5–10 minutes so flavors meld while you make the dressing.

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Whisk in 1 tablespoon extra-virgin olive oil, 2 tablespoons buttermilk, 1 teaspoon lemon juice, and 1 teaspoon white wine vinegar until emulsified.

Add minced garlic, 1/2 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1 tablespoon chopped chives, and 1 tablespoon chopped parsley. Whisk to combine.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more buttermilk for a thinner consistency, more lemon for brightness, or a pinch more anchovy paste for umami. Chill the dressing for at least 10 minutes if time allows so flavors marry.

To plate, transfer the dressed vegetable mixture to a shallow serving platter or divide among 4 small plates for happy hour portions.

Spoon the Italian ranch dressing over the vegetables in small dollops (about 1 tablespoon per serving) or serve the dressing on the side in a small bowl for dipping.

Scatter 2 teaspoons toasted pine nuts or chopped pistachios over the crudo, drizzle the finishing 1 teaspoon extra-virgin olive oil and sprinkle 1/2 teaspoon lemon zest across the top.

Finish with a light sprinkle of flaky sea salt and cracked black pepper to taste. Garnish with a few extra microgreens or herb sprigs.

Serve immediately. Leftover dressing will keep refrigerated in an airtight container for up to 3 days; store vegetables separately to preserve texture.