Little Green Dress Sauce

This is not much to look at, but it packs a flavor punch and is worth the really unbeleivably excessive time it to put together. While my spouse was pitting olives and amassing the ingredients, many of them being processed separately, I put together two salad for a party of 50 we were having the next day. And prepped for a third. But he served it with a grilled chicken that had a simple herb rub, and it was a big hit. Vivian Howard gives quite a few wasy to use this in her new book "This Will Make It Taste Good". Try not to be put off by the cutsie names and her slightly annoying approach to organization in this. There are some gems to be had here. Ingredients 2 medium shallots 2 garlic cloves 3 tablespoons red wine vinegar ⅔ cup Castelvetrano olives, pitted 1 ½ tablespoons capers, rinsed 2 oil-packed anchovy filets 1 bunch fresh flat-leaf parsley (about 1 cup packed) 2 1/2 ounces 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 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.) 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. 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.