PANTRYFLEX

On the jar: Glassbridge Salsa Verde

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Turnip-Green Salsa Verde

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

Salsa Verde from a starred kitchen & national award winner.

Ratio

Ratio by volume: Capers 15 ml, Mint 60 ml, Parsley 60 ml, Turnip Greens 60 ml, Lemon Juice 60 ml, Olive Oil 160 ml
Capers 15 mlMint 60 mlParsley 60 mlTurnip Greens 60 mlLemon Juice 60 mlOlive Oil 160 ml

Ingredients

  • Capers — 15 ml
  • Anchovy — 16 g
  • Garlic — 5 g
  • Mint — 60 ml
  • Parsley — 60 ml
  • Turnip Greens — 60 ml
  • Lemon Juice — 60 ml
  • Olive Oil — 160 ml
  • Salt — 2 g
  • Pepper — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Capers, Mint, Parsley, Turnip Greens, Lemon Juice, Olive Oil.
  2. Add finishing notes: Anchovy, Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Farm-to-table chef of Blue Hill at Stone Barns (Pocantico Hills) and Blue Hill in New York; James Beard Best Chef: New York City with Michelin recognition. Seed-to-table research at Stone Barns Center.

Adapted from a Dan Barber recipe (Dan Barber / Food & Wine).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dan Barber / Food & Wine (published as “Turnip-Green Salsa Verde”). Full citation lives in Provenance.

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