Start with beautiful young vegetables from your garden or farmers market, combine them with this creamy dressing and you've got the perfect spring appetizer!
Justin Wangler and Tracey Shepos
Jackson Family Wines, Santa Rosa
1/2 clove garlic
1/2 shallot
2 olive oil–packed anchovy fillets
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup firmly packed fresh basil leaves
2 tbsp. fresh tarragon leaves
2 tbsp. fresh dill leaves
2 tbsp. chopped fresh chives
1 green onion, white and green parts, chopped
1/4 cup plus 2 tbsp. mayonnaise
1/4 cup plain whole-milk Greek yogurt
1/4 avocado, peeled
2 tbsp. white verjus
Kosher salt
Freshly ground black pepper
2 lb. assorted baby vegetables (such as carrots, fennel, radishes, turnips, sweet peppers, sugar snap peas and/or cucamelons)
Sel gris, for serving
To make dressing: In a blender, combine garlic, shallot, anchovy, parsley, basil, tarragon, dill, chives, green onion, mayonnaise, yogurt, avocado and verjus and process until smooth. Season with salt and pepper. You should have about 1 1/2 cups. Transfer to an airtight container and refrigerate until ready to use. It will keep for up to 2 days.
To serve: Trim vegetables as needed and arrange on a platter or large serving board. Transfer dressing to a serving bowl. Put sel gris into a small pinch bowl. Serve vegetables with dressing and sel gris alongside.
Wine pairing: Matanzas Creek Journey Chardonnay
The creaminess of the avocado in the dressing and the crunchy vegetables go well with the rich texture and Meyer lemon and Golden Delicious apple flavors of this chardonnay.
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