From Suzanne Goin's kitchen · A.O.C., Los Angeles
shake · herb sauce
NATIONAL AWARD WINNERLagos Salsa Verde
From a national-award-winning chef
Ratio
OLIVE OIL 180LEMON JUICE 22
Ingredients
- PARSLEY40 g
- MINT10 g
- MARJORAM1 g
- OLIVE OIL180 ml
- GARLIC4 g
- ANCHOVY4 g
- CAPERS8 g
- PEPPERfreshly ground
- LEMON JUICE22 ml
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: PARSLEY, MINT, MARJORAM, GARLIC, ANCHOVY, CAPERS.
- Cap the jar and shake until emulsified.
Provenance
California–Mediterranean chef of A.O.C. in Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.
Originally published as Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Food & Wine / Suzanne Goin (Aspen 2006) (published as “Salsa Verde”). Full citation lives in Provenance.