Salsa Verde

Name: Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Mediterranean
Ingredients: 1 small garlic clove, minced Garlic; Zest of 1 lemon (3 g) Lemon Zest; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1/2 tsp kosher salt (3 g) Salt; 1/4 cup chopped celery leaves (60 ml) Celery Leaf; 2 Tbsp chopped mint (30 ml) Mint; 2 Tbsp chopped parsley (30 ml) Parsley; 1/3 cup extra virgin olive oil (80 ml) Olive Oil

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

TABLE SALSA · SPANISH MACKEREL & OILY FISH

In the published recipe, this is the table salsa for Spanish mackerel.

The table salsa from Satterfield's Spanish mackerel.

On the jar

SALSA VERDE

Method: shake
Yield: about ½ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlCelery Leaf 60 mlMint 30 mlParsley 30 mlOlive Oil 80 ml

Ingredients

Garlic1 small garlic clove, minced
Lemon ZestZest of 1 lemon (3 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Salt1/2 tsp kosher salt (3 g)
Celery Leaf1/4 cup chopped celery leaves (60 ml)
Mint2 Tbsp chopped mint (30 ml)
Parsley2 Tbsp chopped parsley (30 ml)
Olive Oil1/3 cup extra virgin olive oil (80 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 3 CLOVES GARLIC.
Season to finish: LEMON ZEST (about 1½ Tbsp), SALT (about 1½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Salsa Verde wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Steven Satterfield works in Southern vegetable-driven at Miller Union; credentials include James Beard Best Chef: Southeast 2017 (Miller Union).

Originally published as Celery Salsa Verde.

Adapted from a Steven Satterfield recipe (Steven Satterfield / James Beard Foundation (Spanish mackerel)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Steven Satterfield / James Beard Foundation (Spanish mackerel) (published as “Celery Salsa Verde”). Full citation lives in Provenance.

Companion jar