- 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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