Individual Crudités Recipe

Wash and dry all vegetables thoroughly. Pat with paper towels to remove excess moisture so dressing doesn’t dilute.

Peel baby carrots if desired and trim any ragged ends.

Trim the cucumbers: halve lengthwise and cut into 3–4 sticks per half (about 3/4-inch thick sticks). If using English cucumber, you may seed if interiors are very watery.

Trim celery stalks and cut into 3–4-inch sticks.

Slice radishes into halves or quarters depending on size; keep small radishes whole if bite-sized.

Halve the bell peppers lengthwise into sticks (or into wide strips) and remove seeds and membranes.

Trim snap pea ends and remove any tough strings.

Leave cherry tomatoes whole, or halve large ones. Keep vegetables chilled in the refrigerator until assembly to maintain crunch.

Prepare dressing

In a blender or food processor add mayonnaise, Greek yogurt, parsley, chives, tarragon, lemon juice, olive oil, anchovy fillets (if using), garlic clove, Dijon mustard, and capers.

Blend on medium-high until the mixture is smooth and herbs are fully incorporated, about 30–45 seconds. Scrape down the sides once and blend again if needed.

Taste and season with salt and black pepper. If the dressing is too thick for dipping, add up to 1–2 teaspoons hot water (a teaspoon at a time) and pulse to incorporate until you reach a thick but dippable consistency.

Transfer dressing to a bowl, cover, and chill for at least 15 minutes to let flavors meld. Stir before serving.

Line each small cup or ramekin with a small handful (about 1 tablespoon) of microgreens or mixed salad greens to create a bed and stop dressing from touching plastic if using clear cups.

Spoon approximately 2 tablespoons of Green Goddess dressing into the center of each cup. For a presentation variation, place the dressing in a small separate dipping container inside the cup and arrange veggies around it.

Arrange a colorful selection of vegetables upright around the dressing: 3 baby carrot sticks, 3 cucumber sticks, 2 celery sticks, 2 bell pepper strips, 3 snap peas, 3 cherry tomatoes, and a few radish pieces. Adjust counts so each cup looks balanced and full.

Garnish each cup with a sprinkle of chopped chives or parsley and, if desired, a small lemon wedge on the rim.

Keep assembled cups chilled (covered) until service. For best texture, assemble no more than 2 hours ahead; dressing can be made up to 48 hours in advance and kept refrigerated in an airtight container.