Little Green Dress (LGD) Sauce | Vivian Howard
Hands-On: 15 mins, Total:1 hr 5 mins, Yield:2 cups
Ingredients
- 2 medium shallots
- 2 garlic cloves
- 3 tablespoons red wine vinegar
- ⅔ cup Castelvetrano olives, pitted
- 1 ½ tablespoons capers, rinsed
- 2 oil-packed anchovy filets
- 1 bunch fresh flat-leaf parsley (about 1 cup packed)
- 2 ½ ounces fresh mint (about ½ cup packed)
- ½ cup tasty extra-virgin olive oil
- Grated zest of one lemon
- ¼ cup fresh lemon juice
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
Directions
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 the mixture aside for 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.
Tips: Little Green Dress can be kept refrigerated in a sealed container for 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.
This is not the place for dried herbs. The parsley and mint must be fresh and fragrant. And don’t even think about lemon juice from the bottle.
