Pickled crudité with green goddess dressing
Dressings
Green Goddess Dressing adapted from <em>Chez Panisse Vegetables</em>. <br /> <br />Pickled Vegetables adapted from a favorite David Lebovitz recipe for pickled radishes—I use this simple method to pickle everything. <br /> <br />To prepare the carrots: scrub them and trim off the straggly tip and the greens, leaving a bit of the green intact—see photos for reference. I don't peel them, but if you want to, go for it. <br /> <br />Scale the pickling liquid up or down depending on how many vegetables you are using.
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