AWARD WINNING SPLIT PEA AND HAM SOUP RECIPES

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LITTLE GREEN DRESS SAUCE | KAREN'S KITCHEN STORIES



Little Green Dress Sauce | Karen's Kitchen Stories image

This Little Green Dress Sauce, made with so many lovely green ingredients, will make any dish more delicious.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 30 minutes

Number Of Ingredients 12

2 medium shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
3 tablespoons red wine vinegar
2/3 cup pitted Castelvetrano olives, drained
1 1/2 tablespoons capers, drained and rinsed
3 oil-packed flat anchovy filets
1 cup packed flat-leaf parsley leaves and tender stems (about one bunch)
1 ounce fresh mint (about 1/2 cup packed)
1/2 cup extra virgin olive oil
Zest of one lemon plus 1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Steps:

  • Add the shallots and garlic to the bowl of a mini food processor and process until minced. Transfer them to a small bowl and add the red wine vinegar. Let the mixture sit for at least 20 minutes while you prepare the rest of the sauce.
  • Add the olives capers, and anchovies to the mini food processor and pulse until minced. Transfer the mixture to a medium bowl.
  • Add the leaves and small stems of the parsley and mint to the mini food processor and pulse until minced. Add the mixture to the bowl with the olives and capers.
  • Add the shallot and garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the medium bowl and stir everything together. Let sit for 30 minutes before using.

Nutrition Facts : Calories 48.40, FatContent 4.55, SaturatedFatContent 0.65, CarbohydrateContent 1.23, FiberContent 0.33, SugarContent 0.28, ProteinContent 0.96, SodiumContent 53.72, CholesterolContent 2.57

LITTLE GREEN DRESS SAUCE | KAREN'S KITCHEN STORIES



Little Green Dress Sauce | Karen's Kitchen Stories image

This Little Green Dress Sauce, made with so many lovely green ingredients, will make any dish more delicious.

Provided by Karen's Kitchen Stories

Total Time 1 hours

Prep Time 30 minutes

Number Of Ingredients 12

2 medium shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
3 tablespoons red wine vinegar
2/3 cup pitted Castelvetrano olives, drained
1 1/2 tablespoons capers, drained and rinsed
3 oil-packed flat anchovy filets
1 cup packed flat-leaf parsley leaves and tender stems (about one bunch)
1 ounce fresh mint (about 1/2 cup packed)
1/2 cup extra virgin olive oil
Zest of one lemon plus 1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Steps:

  • Add the shallots and garlic to the bowl of a mini food processor and process until minced. Transfer them to a small bowl and add the red wine vinegar. Let the mixture sit for at least 20 minutes while you prepare the rest of the sauce.
  • Add the olives capers, and anchovies to the mini food processor and pulse until minced. Transfer the mixture to a medium bowl.
  • Add the leaves and small stems of the parsley and mint to the mini food processor and pulse until minced. Add the mixture to the bowl with the olives and capers.
  • Add the shallot and garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the medium bowl and stir everything together. Let sit for 30 minutes before using.

Nutrition Facts : Calories 48.40, FatContent 4.55, SaturatedFatContent 0.65, CarbohydrateContent 1.23, FiberContent 0.33, SugarContent 0.28, ProteinContent 0.96, SodiumContent 53.72, CholesterolContent 2.57

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