Little Green Dress

50 minutesServes 4-6
Little Green Dress


  • 2 medium shallots
  • 2 garlic cloves
  • 3 tbsp red wine vinegar
  • ⅔ c Castelvetrano olives, pitted
  • 1 ½ tbsp capers, rinsed
  • 2 oil-packed anchovy filets
  • 1 bunch fresh flat-leaf parsley (about 1 c packed)
  • 2 ½ oz fresh mint (about ½ c packed)
  • ½ c tasty extra-virgin olive oil
  • Grated zest of one lemon
  • ¼ c fresh lemon juice
  • 1 tsp hot sauce
  • ½ tsp kosher salt


In a small food processor mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. (We want the shallots to pickle a bit, so set mixture aside about 20 minutes.)

Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl. Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. (It may take a little while to get them all fully processed.) Transfer herbs to the bowl with the olive mixture.

Add the pickled shallot mixture, lemon zest, lemon juice, hot sauce, ½ cup extra virgin olive oil, and ½ teaspoon kosher salt to the bowl with everything else. Stir it all together and let the vinegary puddle of green sit for a minimum of 30 minutes before serving. Makes 2 cups.

Note: Little Green Dress can be kept refrigerated in a sealed container up to 1 month. (Don't relegate it to the freezer. Little Green Dress doesn't respond to the lack of attention and cold environment.) Just make sure all the green stuff is submerged in a bit of olive oil to prevent browning.

Recipe developed by Vivian Howard

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