A Splendid side for St. Patrick’s Day
There are many great recipes out there for corned beef on St. Patrick’s Day.
Knowing such a heavy meal is coming, with what does one start??
We love stimulating the appetite with a green goddess dip and a crudité, pure green, of course.
This takes some washing and chopping, but otherwise it is very easy to create. I promise you, the refreshing taste and appearance is well worth the effort.
Green Goddess Dip
3/4 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon tarragon vinegar
4 anchovy fillets, finely chopped
2 cloves garlic, finely minced
1/2 cup coarsely chopped Italian parsley
1 tablespoon coarsely chopped mint
1 tablespoon snipped chives
2 tablespoon thinly sliced scallions
2 tablespoons finely chopped tarragon leaves
freshly ground pepper and salt, to taste
Stir together the mayonnaise, sour cream, lemon juice, chopped garlic, Worcestershire and vinegar, preferably in a bowl with a fitted lid for storage.
Pour in all of the gorgeous herbs and combine.
For best flavor, this should be stored in the refrigerator for at least 3 hours before serving. Add salt and pepper to taste before serving.
This dip is delicious with or without the anchovies. Yield: 2 cups.
Determine the vegetable height required for your display vessel (ours are cut at 4″).
Wash all of your green vegetables, we included:
a green pepper, thinly sliced,
a cucumber peeled and julienned,
blanched sugar snap peas,
blanched, trimmed asparagus,
and julienned celery ribs.
Adjust the quantity of your vegetables to the size of your gathering.
This oval shape vase is lined with Napa cabbage leaves. Gather the prepared vegetables in small bunches and tightly pack the bunches into into the vase.
Think of rows of vegetables in the garden.
After packing in the taller vegetables, sugar snap peas can be used to fill in open spaces.
The oval vase of vegetables was placed length wise on a large white platter. Two cabbage leaves were nested together to create a secure bowl, and then filled with the dip.
A wreath of fresh Italian parsley adds another dimension of green. The stems of the parsley are tucked under the cabbage bowl to offer more stability.
Sprinkle the dip and platter with a dusting of chopped herbs and dip away!