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Under 30 Minutes

Fall Crudites with Green Goddess Dressing

Serve this tart, creamy dressing any time of the year with whatever vegetables are in season.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, October 2008


  • 1 cup mayonnaise
  • 1/4 cup snipped fresh chives
  • 1 anchovy fillet, rinsed, patted dry, and chopped
  • 2 teaspoons white-wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup fresh tarragon, coarsely chopped
  • 2 tablespoons water
  • Crudites (such as carrots, broccoli, bell peppers, cherry tomatoes, and cauliflower), for serving


  1. Puree mayonnaise, chives, anchovy, vinegar, lemon juice, salt, and pepper in a blender. Add parsley, tarragon, and water, and process, scraping down sides of blender occasionally, until mixture is smooth and pale green. Transfer to a dish, and serve with crudites.

Cook's Notes

Dressing can be covered and refrigerated for 2 hours or overnight. Stir before serving.

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