Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: about ½ shallot (25 g) Shallot; 2 Tbsp Champagne or white wine vinegar (30 ml) Champagne; 1 bunch dandelion greens (3/4 pound), trimmed, cooked, chopped (340 g) Dandelion; 2 caperberries or 1 Tbsp drained capers, minced (15 ml) Capers; 1 Tbsp fresh lemon juice (15 ml) Lemon Juice; 1/2 cup fruity extra-virgin olive oil (120 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Daniel Patterson recipe. Not affiliated with, sponsored by, or endorsed by Daniel Patterson.

TABLE SALSA · STEAMED NEW POTATOES & RADISHES

In the published recipe, this is the table salsa for steamed new potatoes.

The table salsa from Patterson's steamed new potatoes.

On the jar

SALSA VERDE

Method: stove
Yield: about 1½ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Champagne 30 mlCapers 15 mlLemon Juice 15 mlOlive Oil 120 ml

Ingredients

Shallotabout ½ shallot (25 g)
Champagne2 Tbsp Champagne or white wine vinegar (30 ml)
Dandelion1 bunch dandelion greens (3/4 pound), trimmed, cooked, chopped (340 g)
Capers2 caperberries or 1 Tbsp drained capers, minced (15 ml)
Lemon Juice1 Tbsp fresh lemon juice (15 ml)
Olive Oil1/2 cup fruity extra-virgin olive oil (120 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Salsa Verde wants a whisk and a stove. 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 · 5 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Daniel Patterson works in California modernist / aromatic at Coi; credentials include Michelin 2* (Coi, San Francisco; historical); James Beard Best Chef: West 2014.

Originally published as Dandelion Greens Salsa Verde.

Adapted from a Daniel Patterson recipe (Daniel Patterson / Food & Wine (steamed new potatoes)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Daniel Patterson / Food & Wine (steamed new potatoes) (published as “Dandelion Greens Salsa Verde”). Full citation lives in Provenance.

Companion jar