Little green dress from This Will Make It Taste Good: A New Path to Simple Cooking (page 10) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on January 13, 2024

    Easy to halve

  • Soulkitchenjen on February 26, 2023

    A very nice blast of acid, salt and herb. Probably good on most anything

  • ellwell on December 28, 2022

    I made this to give small amounts as gifts. Not sure how I feel about it. We tried it on eggs this morning and it is too acidic and pungent for the morning. it would probably be better on meat. If anyone has found a wonderful application for it, please post!

  • rglo820 on January 09, 2022

    This is delicious. Made a full batch exactly as directed and anticipate it being gone well before its one-month lifespan is up.

  • averythingcooks on June 26, 2021

    Just packaged up my 1/2 recipe of this stuff & am excited to start using it. I did not use anchovies & had to buy a small jar of something called "Tuscan style olives" which seem to work. BUT - I got very involved with the herbs (including using a mix of mint, basil & oregano in place of just mint) and then somehow realized at the end (recall - I made a 1/2 recipe) that I actually used the full amount of parsley & then the same 1 cup measure of my herb mix. I somehow still got the expected 1 cup yield & just added a extra little layer of the oil to ensure the greens were covered. It is VERY tasty :)

  • jimandtammyfaye on March 14, 2021

    The idea behind the recipe is excellent, but I will continue tweaking the recipe toward the flavors my family likes. I subbed basil for mint but followed the rest of the recipe. I liked the briney quality of capers and olives. The sauce reminds me of a chimichurri sauce but with different flavors. I will explore using a loved chimichurri recipe in the different ways Howard used LGD- a great flavor bomb to have on hand!

  • allisonsemele on March 09, 2021

    Made this over the weekend, summoning my mini food processor from retirement. This is really good! It took about an hour for me to make, but a lot of that was sorting through sad winter herbs. I've used this on eggs, crackers with goat cheese, avocado toast, in quesadillas, and the naked burgers. Will definitely make again. Editing this note to say that this recipe definitely mellows--the day I made it, I thought the pickled shallot flavor was too loud, but everything blended together after a day or so in the fridge. Will make it again as written.

  • inflytur on February 06, 2021

    I swapped preserved lemon for lemon zest and reduced the amount of salt. Excellent. After living with Little Green Dress for a week, I find it a bit too acidic. Next time I will reduce the lemon juice.

  • Plumberful on December 13, 2020

    Very flavorful! I found it easy enough to make in my regular food processor and it is so satisfying to have a bowl of this in the fridge. Can’t wait to use it!

  • Rinshin on November 07, 2020

    Amazing taste, but wow this took bit of an effort. But then I had to go to the backyard and cut and stem mint and and parsley. Followed this recipe completely and I would recommend getting out a mini food processor as the author suggests because it takes effort and time using full food processor like I did. I bought the olives recommended for this recipe and my olives were not pitted so it was a chore removing the pits. If they sell pitted Castelvetrano Olives, definitely get that. This lasts 1 month in the fridge. Very excited to use this sauce in the recommended recipes.

  • SheilaS on November 02, 2020

    Lots of flavorful ingredients in this condiment but it's an ensemble performance - none of them put on a solo act here so I'd encourage people to give it a try even if you're not sure of any particular item. Once it's in your fridge, it's so easy to add a punch to lots of dishes.

  • southerncooker on October 26, 2020

    So good. We are not big mint fans so I used basil instead off my plant. Already used in three recipes and more coming up.

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