Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad. The two onions are mild enough to eat raw, but they become even more tame after soaking them in ice water, a process that helps remove bitter compounds.