From April Bloomfield's kitchen · The Spotted Pig, New York
blend · herb sauce
★ STARRED KITCHENBloomfield Salsa Verde
From an award-winning kitchen
Ratio
DIJON 5LEMON JUICE 30OLIVE OIL 120
Ingredients
- PARSLEY40 g
- MINT20 g
- CAPERS20 g
- GARLIC10 g
- DIJON5 ml
- LEMON JUICE30 ml
- OLIVE OIL120 ml
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 Bloomfield 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 A Girl and Her Pig / River Cottage context (published as “Bloomfield Salsa Verde”). Full citation lives in Provenance.