Crudités With Creamy Pistachio Dip

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1 1/2 cups raw, unsalted shelled pistachios (7 ounces)

1 large shallot, minced

1/4 cup Champagne vinegar or white wine vinegar

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 large garlic clove, minced

1/2 cup extra-virgin olive oil

2 cups crème fraîche

1/4 cup minced flat-leaf parsley

2 tablespoons minced tarragon

Salt and freshly ground pepper

10 large Belgian endives, preferably red and green varieties, separated into leaves, or very thinly sliced black radishes

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