Glassfield Salsa Verde

Name: Glassfield Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: Latin
Ingredients: 1 shallot, minced 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; Sea salt (2 g) Salt; Freshly ground black pepper (0.5 g) Pepper

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

Salsa Verde from a starred kitchen & national award winner.

Ratio

Champagne 30 mlCapers 15 mlLemon Juice 15 mlOlive Oil 120 ml

Ingredients

Shallot — 1 shallot, minced
Champagne — 2 Tbsp Champagne or white wine vinegar (30 ml)
Dandelion — 1 bunch dandelion greens (3/4 pound), trimmed, cooked, chopped (340 g)
Capers — 2 caperberries or 1 Tbsp drained capers, minced (15 ml)
Lemon Juice — 1 Tbsp fresh lemon juice (15 ml)
Olive Oil — 1/2 cup fruity extra-virgin olive oil (120 ml)
Salt — Sea salt (2 g)
Pepper — Freshly ground black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Champagne, Capers, Lemon Juice, Olive Oil.
Add finishing notes: Shallot, Dandelion, Salt, Pepper.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 2 stars · 4 national awards

Glassfield Salsa Verde★ STARRED KITCHEN
Berkeley Salsa VerdeNATIONAL AWARD WINNER
Miami ChimichurriNATIONAL AWARD WINNER
Peninsula ChimichurriNATIONAL AWARD WINNER

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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?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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

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