From Traci Des Jardins's kitchen · Jardinière, San Francisco
shake · herb sauce
NATIONAL AWARD WINNEROlivestreet Salsa Verde
From a national-award-winning chef
Ratio
OLIVE OIL 120RED WINE VIN 15
Ingredients
- CELERY80 g
- FENNEL100 g
- PARSLEY20 g
- OLIVE OIL120 ml
- SHALLOT30 g
- CAPERS30 g
- ANCHOVY30 g
- MARJORAM9 g
- LEMON ZEST4 g
- RED WINE VIN15 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
- Add finishing notes: CELERY, FENNEL, PARSLEY, SHALLOT, CAPERS, ANCHOVY.
- Cap the jar and shake until emulsified.
Provenance
California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.
Originally published as Italian 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 James Beard Foundation / Taste America (published as “Italian Salsa Verde”). Full citation lives in Provenance.