Food & Cooking Recipes Appetizers Fall Crudites with Green Goddess Dressing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Serve this tart, creamy dressing any time of the year with whatever vegetables are in season. Ingredients 1 cup mayonnaise ¼ cup snipped fresh chives 1 anchovy fillet, rinsed, patted dry, and chopped 2 teaspoons white-wine vinegar 2 teaspoons fresh lemon juice ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper ½ cup fresh flat-leaf parsley, coarsely chopped ¼ cup fresh tarragon, coarsely chopped 2 tablespoons water Crudites (such as carrots, broccoli, bell peppers, cherry tomatoes, and cauliflower), for serving Directions 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. Print