Little Green Dress Sauce


"Don't let some of the ingredients deter you," Vivian says. "I've knowingly fed this to olive- and anchovy-haters, and everybody wanted more." For a vegetarian version, omit the anchovies.

Little Green Dress Sauce
Photo: Carson Downing
Hands On Time:
15 mins
Total Time:
1 hrs 5 mins
2 cups


  • 2 medium shallots

  • 2 garlic cloves

  • 3 tablespoon red wine vinegar

  • cup Castelvetrano olives, pitted

  • 1 ½ tablespoon capers, rinsed

  • 2 oil-packed anchovy filets

  • 1 bunch fresh flat-leaf parsley (about 1 cup packed)

  • 2 1/2 ounce packages fresh mint (about 1/2 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


  1. 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.)

  2. 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.

  3. Add the pickled shallot mixture, lemon zest, lemon juice, hot sauce, 1/2 cup extra virgin olive oil, and 1/2 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.


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.

Notes from Vivian Howard

This recipe is specific in call for a certain variety of olive, shallots instead of onion, and a particular hue of vinegar. But know that it is LGD's equation that makes it heroic, not its details. To make your own variant of LGD, you need fresh, fragrant herbs; something onion-esque; the combined brine power of olives, capers, and anchovy; and the juxtaposed acid of both vinegar and citrus; and the fruity fat of a good-quality olive oil. Don't get hung up on the variety of vinegar you don't have or the fact that you've got onion and no shallot. Just follow the equation and taste what happens.


This is not the place for dried herbs. The parsley and mint must be fresh and fragrant. And don't even thin about lemon juice from the bottle.


Don't let some of the ingredients deter you; I've knowingly fed this to haters of olives and anchovies alike, and everybody wanted more. However, if you are a vegetarian, omit the anchovies and make LGD anyway.

Nutrition Facts (per serving)

37 Calories
4g Fat
1g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 37
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 86mg 4%
Total Carbohydrate 1g 0%
Vitamin C 3.7mg 19%
Calcium 6mg 0%
Iron 0.3mg 2%
Potassium 25mg 1%
Folate, total 4.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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