From April Bloomfield's kitchen · The Spotted Pig, New York
blend · herb sauce
★ STARRED KITCHENAtlas Salsa Verde
From a starred kitchen & national award winner
Ratio
OLIVE OIL 90RED WINE VIN 45DIJON 15
Ingredients
- ANCHOVY12 g
- CAPERS8 g
- GARLIC2 g
- OLIVE OIL90 ml
- RED WINE VIN45 ml
- DIJON15 ml
- MINT50 g
- PARSLEY45 g
- SALTto taste
- PEPPERto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.