Little Green Dress- a gift from a new cookbook

For Christmas, my husband Tyler gifted me with a cookbook from Vivian Howard. She is an award-winning restaurateur, New York Times best-selling author, and stars in A Chef’s Life, a show on PBS that has won many awards. I have followed her journey as she started a restaurant in her hometown, created new recipes and started an additional restaurant. This recipe for Little Green Dress is an amazing dressing that is suitable for biscuits, topped on eggs, made in a ranch dressing, and many more.

Disclosure
Published February 17, 2023
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Cost

This recipe is not complicated, but it does require a few ingredients that are not typically found outside of a larger grocery store. Trying to find these ingredients from ALDI will not do, and a local store was a win. Woodmans is a grocery store in my area that has a vast selection of health foods, ethnic foods and allergy-friendly options.

Therefore, the price is not low with this recipe. As it is just a dressing, a topping for other recipes, one would hope that this recipe would not be high.

Below is the cost breakdown for each ingredient included in this recipe:

2 medium shallots $1.88
2 cloves of garlic $0.25
3 tablespoons red wine vinegar $0.25
2/3 cup Castelvetrano olives $1.25
1 1/2 tablespoon capers $0.50
2 oil-packed anchovy filets $1.99
1 bunch fresh flat-leaf parsley $1.89
2 packages fresh mint $1.99
1/2 cup extra-virgin olive oil $0.50
1/4 cup lemon juice $0.25
1 teaspoon hot sauce $0.10
1/2 teaspoon kosher salt $0.01

The cost to make Little Green Dress is $10.86.

Allergy alternatives

Allergies stink.
Like, really stink.
So, when new recipes are considered, alterations and replacements need to be taken into consideration before they are made. For example, being allergic to fresh fruit, and especially citrus, I cannot eat them and need to make room for adjustments.

Because of an allergy to fresh lemon, the lemon zest and fresh lemon juice was avoided. In its place, lemon juice that is in the bottle was replaced. In as much as real lemon juice was encouraged, this is the next best thing. Check it out by clicking the link below to see Realemon on Amazon.

This new book from Vivian Howard, This Will Make it Taste Good has recipes that are filled with simple recipes and delicious ideas. Tyler gifted me this for Christmas, along with our four kids.

This recipe for Little Green Dress, LGD, is on page 10-11. In the next blog, this recipe is going to be used with a homemade biscuit recipe also included in Vivian’s cookbook. Stay tuned for that recipe.

Recipe

Ingredients

2 medium shallots
2 cloves of garlic
3 tablespoons red wine vinegar
2/3 cup Castelvetrano olives, pitted
1 1/2 tablespoon capers
2 oil-packed anchovy filets
1 bunch fresh flat-leaf parsley
2 packages fresh mint
1/2 cup extra-virgin olive oil
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Directions

1. In the bowl of a Cuisinart Food Processor, with the blade attachment, firstly mince the shallots and the garlic.

2. Empty the shallot mixture into a small bowl and then add the red wine vinegar. Stir well to combine, then let the mixture sit for 20 minutes to allow them to slightly pickle.

3. In the bowl of the Cuisinart Food Processor, add the pitted olives, capers and anchovies and process until minced.
Make sure the capers are rinsed before you add them to the bowl.

4. Using a spatula, then transfer the mixture to a medium bowl.

5. Pick the leaves and smaller pieces of parsley off of the stems, then transfer them to the Cuisinart Food Processor bowl with the chopping blade.

6. Pick the leaves off the stems of the mint and then add them to the parsley in the Cuisinart Food Processor bowl.

7. Process the parsley and mint until they are fully processed. This may take longer, and you may need to scrape the bits off of the edge of a bowl with a spatula, then continue to process.

8. Transfer the processed herbs to the bowl with the olive mixture and then mix well to combine.

9. Add the vinegar-shallot mixture into the olive mixture and then mix well to combine.

10. Measure and then add the lemon juice, hot sauce, olive oil and salt to the bowl with everything else and mix well to combine.

11. Let the Little Green Dress sit for 30 minutes before using.

The LGD will keep in the fridge for a month in a sealed container as long as the green bits are fully submerged in the olive oil. When preparing to use the Little Green Dress, remove it from the fridge and stir it well to combine.
For this dressing, it was made for an additional recipe from Vivian Howards book, Gas Station Biscuits. Check out her book, This Will Make It Taste Good on Amazon. Stay tuned for that recipe later next week!
~Monica

Little Green Dress Recipe

Little Green Dress Ingredients

2 medium shallots
2 cloves of garlic
3 tablespoons red wine vinegar
2/3 cup Castelvetrano olives, pitted
1 1/2 tablespoon capers
2 oil-packed anchovy filets
1 bunch fresh flat-leaf parsley
2 packages fresh mint
1/2 cup extra-virgin olive oil
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Directions for Little Green Dress

1. In the bowl of a Cuisinart Food Processor, with the blade attachment, firstly mince the shallots and the garlic.
2. Empty the shallot mixture into a small bowl and then add the red wine vinegar. Stir well to combine, then let the mixture sit for 20 minutes to allow them to slightly pickle.
3. In the bowl of the food processor, add the pitted olives, capers and anchovies and process until minced.
4. Using a spatula, then transfer the mixture to a medium bowl.
5. Pick the leaves and smaller pieces of parsley off of the stems, then transfer them to the food processor bowl with the chopping blade.
6. Pick the leaves off the stems of the mint and then add them to the parsley in the food processor bowl.
7. Process the parsley and mint until they are fully processed. This may take longer, and you may need to scrape the bits off of the edge of a bowl with a spatula, then continue to process.
8. Transfer the processed herbs to the bowl with the olive mixture and then mix well to combine.
9. Add the vinegar-shallot mixture into the olive mixture and then mix well to combine.
10. Measure and then add the lemon juice, hot sauce, olive oil and salt to the bowl with everything else and mix well to combine.
11. Let the Little Green Dress sit for 30 minutes before using.
The LGD will keep in the fridge for a month in a sealed container as long as the green bits are fully submerged in the olive oil. When preparing to use the Little Green Dress, remove it from the fridge and stir it well to combine.
~Monica

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