Little Green Dress

Vivian Howard

Recipe for Little Green Dress - LGD. Packed with fresh herbs and cheese pair to make the most delicious dressing for a variety of meals.

Prep Time 10

Total Time 10

Course Appetizer, Seasoning

Cuisine American

Servings 2 cups

In the bowl of a Cuisinart Food Processor, with the blade attachment, firstly mince the shallots and the garlic.
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.
In the bowl of the food processor, add the pitted olives, capers and anchovies and process until minced.
Using a spatula, then transfer the mixture to a medium bowl.
Pick the leaves and smaller pieces of parsley off of the stems, then transfer them to the food processor bowl with the chopping blade.
Pick the leaves off the stems of the mint and then add them to the parsley in the food processor bowl.
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.
Transfer the processed herbs to the bowl with the olive mixture and then mix well to combine.
Add the vinegar-shallot mixture into the olive mixture and then mix well to combine.
Measure and then add the lemon juice, hot sauce, olive oil and salt to the bowl with everything else and mix well to combine.
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.

Keyword Dressing, Dry Seasoning, Green Herbs, LGD, Little Green Gress, Ranch Dressing Mix