Salsa Verde

the perfect herby Italian-inspired sauce for summertime

June felt like it flew by! Probably because I was in the kitchen a lot cooking for my private clients and catering the sweetest product launch for one of my favorite brands, Pineapple Collaborative.

They make high-quality pantry staples (like The Olive Oil and The ACV) to bring elevated everyday ingredients into your kitchen.

Their newest product is a Natural Wine Rosé Vinegar made with grapes from local Sonoma County winemaker, Martha Stouman, and fermented by Little Apple Treats, just up the road from me.

I was lucky enough to host and cook for the launch of the Natural Wine Vinegar and it was truly such a special day.

Gathered in the “cookhouse studio” on the land, were 20 women in food from across the Bay Area to celebrate the launch. From sourdough bakers and photographers to winemakers and ceramists, it was an afternoon filled with good food and conversation.

One recipes I made to highlight the natural wine vinegar was an Italian-style Salsa Verde. Bright, tangy, and herbaceous, this sauce comes together within minutes and can be used in all sorts of dishes.

For the lunch I made a simple citrus salad with arugula, pickled red onions, salty feta, and drizzled the salsa verde on top.

The sweet citrus juice plays nicely with the spicy arugula, creamy feta, and the bright salsa verde so each bite has a flavor all its own.

Another way to enjoy this sauce, and the abundance of herbs growing in the summer, is in a potato salad of sorts.

While I love a classic mayo-based potato salad recipe, there’s something about one with loads of fresh herbs and tender summer greens that takes a lighter route, especially on hot days.

Once the Salsa Verde is made, the potato salad comes together quickly and holds up well for a party, if you plan on sharing.

I could even see this being a nice addition to roasted potatoes come fall, when the weather just starts to get chilly.

Don’t be shy about making extra Salsa Verde either. You can thin it out with more vinegar and olive oil to make a salad dressing, drizzle over grilled vegetables, serve it as part of a crudités board, or even as the base for a pasta salad.

And if you really want to evoke that Italian summer feeling, bring your cutting board outside and chop the herbs al fresco. Not only is this a fun thing to do, but it certainly helps on hot days when being indoors, led alone the kitchen, can start to be rather unbearable.

The Salsa Verde

Ingredients

•  2 cloves garlic, minced 

• 4 scallions, finely chopped 

• 4 anchovy filets, finely chopped

• 2 tablespoons capers, drained 

• Pinch of red pepper flakes

• Zest of 1 lemon 

• 2 to 3 tablespoons The Natural Wine Vinegar, Rosé

• 2 cups fresh parsley 

• 2 cups fresh basil 

• 1 cup The Olive Oil 

• The Salt, to taste 

The Herby Potato Salad

• 2 lbs Yukon Gold potatoes (or another waxy potato) 

• The Salt 

• 4 cups fresh arugula 

• The Salsa Verde 

The Salsa Verde:

1. To a small mixing bowl, add the garlic, anchovies, capers, red pepper flakes, lemon zest, and The Natural Wine Vinegar, Rosé.

2. Stir to combine and let sit for a few minutes.

3. Meanwhile, chop the fresh herbs, add to the bowl, and whisk in the olive oil until the sauce is emulsified.

4. Season with The Salt to taste. 

The Herby Potato Salad:

1. Cut the potatoes into wedges and add to a heavy-bottomed pot.

2. Cover with 2 inches of water, season well with The Salt, and bring to a boil.

3. Cook until the potatoes are fork-tender.

4. Strain and add to a large mixing bowl.

5. Spoon half of The Salsa Verde over the warm potatoes and toss to coat.

6. Just before serving, toss in the arugula and more of The Salsa Verde to taste.

Enjoy! xx-Sarah Kate

*second photo by Alyssa Julian