Prepare Green Goddess Dressing:

1. Combine mayonnaise, sour cream, anchovy fillets, flat-leaf parsley, scallion, tarragon, basil, dill, garlic, lemon juice, salt, and pepper in a food processor or blender. Blend until smooth. Store Green Goddess dressing in a tightly sealed glass jar. The dressing will keep in the refrigerator for up to one week. 

Prepare Vegetables: 

Wash all vegetables thoroughly with clean, cold water. 

1. Celery: trim celery ends at an angle and slice stalks into quarters, creating elongated sticks.
2. Carrots: trim carrot tops, leaving a one-inch stem section intact at the top of the carrot. Slice carrots lengthwise, cutting directly through the center of the stem. If the carrot is too thick, slice it again into fourths, being sure to reserve a bit of stem at the top of each stick.
3. Cauliflower: cut cauliflower into bite-sized florets or 1/4-inch thick slices
4. Romanesco: cut into bite-sized florets
5. Green Beans: trim ends
6. Radishes: slice radishes lengthwise, reserving a small portion of the stem at the top.
7. Sugar Snap Peas: trim ends
8. Belgian Endive: trim root-end, allowing leaves to separate. 
9. Cherry tomatoes: tomatoes can be used whole or halved.
10. Spring Peas: Using a pairing knife, pierce the pea pod shell and slowly run the tip of your knife around the perimeter of the pod, removing the section of the pod to reveal peas inside. 

Arrange Crudités Platter:

1. Place the dip bowl in the center of the platter. I use a circular white platter for this arrangement, but you can also use a square or rectangular platter.
2. Arrange the celery, endive, romanesco, cauliflower, carrots, and green beans into sections around your platter.
3. Fill empty spaces with handfuls of snap peas, fanned cucumber slices, and radishes—place cherry tomatoes in groupings around your platter.
4. Garnish your platter with spring pea pods and fresh edible flowers.