Chef Andres Grundy
Andres Grundy




Chef Andres Grundy
Clio | Boston, MA

Vegetable Crudités with Green Goddess Dressing and Avocado
Chef Andres Grundy of Clio – Boston, MA
Adapted by
Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic DressingOctober 2009

Yield: 6 Servings


Nigella Seed Soil:
2 tablespoons nigella seeds
1 teaspoon dill seeds
250 grams almond flour
75 grams Demerara sugar
300 grams pumpernickel bread
150 grams butter
Salt and pepper

Avocado Cream:
3 avocados
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon Sherry vinegar
½ cup heavy cream
Salt and pepper

1 pint organic yogurt
1 cup garlic aioli
2 teaspoons Dijon mustard
4 dashes Tabasco®
1 teaspoon Worcestershire sauce
2 teaspoons Champagne vinegar
3 tablespoons chiffonade fresh tarragon
3 tablespoons chiffonade fresh chervil
3 tablespoons chiffonade fresh parsley
1 tablespoon chiffonade minutina
1 tablespoon chiffonade leaf celery
1 tablespoon chiffonade tansy
3 tablespoons chiffonade sorrel
1 tablespoon chiffonade sylvetta
1 tablespoon chiffonade calamynth
3 tablespoons chopped fresh chives
1 tablespoon chopped garlic chives
1 tablespoon grains of paradise
Lemon zest
Salt and pepper

To Assemble and Serve:
6 baby radishes, tops attached
6 baby turnips, tops attached
6 round carrots, tops attached
6 baby tatsoi


For the Nigella Seed Soil:
Preheat the oven to 350ºF. Combine the seeds and grind them together. Combine the almond flour, sugar, bread, and butter. Season and mix the ingredients until they are a paste consistency. Roll the mixture out on half sheet trays and dust with the ground seeds mixture. Bake for 20 minutes and then lower the heat to 220ºF; continue to bake until the soil is crunchy.

For the Avocado Cream:
Puree the avocado in a blender. Add the lemon and lime juice and season. In a separate bowl, whip the cream and vinegar together to form stiff peaks. Fold the avocado mixture into the cream.

For the Dressing:
Combine the yogurt, aioli, mustard, Tabasco, Worcestershire, and vinegar. Fold in the tarragon, chervil, parsley, minutina, leaf celery, tansy, sorrel, sylvetta, calamynth, chives, garlic chives, grains of paradise, and lemon zest, and season with salt and pepper.

To Assemble and Serve:
Fill the bottom third of a bowl with the avocado cream. Top with a layer of the dressing, followed by a layer of the nigella seed soil. Insert a radish, turnip, carrot, and a tatsoi in the nigella seed soil.


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   Published: October 2009