blend · herb sauce
★ STARRED KITCHENPrep 10 minAtlas Salsa Verde
Independent adaptation of a publicly published April Bloomfield recipe. Not affiliated with, sponsored by, or endorsed by April Bloomfield.
April Bloomfield's Atlas Salsa Verde, from the published recipe.
Ratio
Ingredients
- Anchovy — 3 salt-packed fillets
- Capers — 1 Tbsp drained (8 g)
- Garlic — 1/2 small clove
- Olive Oil — 1/4 cup + 2 Tbsp (90 ml)
- Red Wine Vinegar — 3 Tbsp (45 ml)
- Dijon Mustard — 1 Tbsp (15 ml)
- Mint — 2 cups packed leaves (50 g)
- Parsley — 1 1/2 cups packed leaves (45 g)
- Salt — to taste
- Pepper — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Atlas Salsa Verde wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 6 national awards
- Lagos Salsa VerdeNATIONAL AWARD WINNER
- Austin Salsa VerdeNATIONAL AWARD WINNER
- Olivestreet Salsa VerdeNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
British-American chef of The Spotted Pig era in New York; James Beard Best Chef: New York City with Michelin recognition at the gastropub. Nose-to-tail British-Italian cooking.
Originally published as Minty Salsa Verde.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Food & Wine (April Bloomfield) (published as “Minty Salsa Verde”). Full citation lives in Provenance.