Dandelion Greens Salsa Verde

Name: Dandelion Greens Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: 350 ml
Cuisine: Latin
Ingredients: 25 g Shallot; 30 ml Champagne; 340 g Dandelion; 15 ml Capers; 15 ml Lemon Juice; 120 ml Olive Oil; 2 g Salt; 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 — 25 g
Champagne — 30 ml
Dandelion — 340 g
Capers — 15 ml
Lemon Juice — 15 ml
Olive Oil — 120 ml
Salt — 2 g
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.

Provenance

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

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

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