Salsa Verde — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Italian-style parsley, caper, anchovy, and lemon sauce for roast meat, fish, and vegetables. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Salsa Verde v1. Its preserved source is recipes-tmp/salsa-verde.md with SHA-256 e6e3300bb688ba954d49b81d32775b0f9065aac349d49fd2e6655e3efa1d8706. The serialized draft SHA-256 is b52fdc92307b2349bbebf1032b7a6c3e23c56cf602ea041054c9c012d1b1cf1d. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — CHOP

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
flat-leaf-parsley-leaves	Flat-leaf parsley leaves	100 g	100.00%	Flat-leaf parsley leaves.
capers-rinsed-and-drained	Capers, rinsed and drained	35 g	35.00%	Capers, rinsed and drained.
anchovy-fillets	Anchovy fillets	25 g	25.00%	Anchovy fillets.
garlic	Garlic	8 g	8.00%	Garlic.

Method

1. Dry parsley thoroughly.
2. Finely chop parsley, capers, anchovy, and garlic by hand, keeping visible texture.

Phase Outputs

Key	Phase Output	Description
chopped-herb-mixture	Chopped herb mixture	Prepared intermediate for a later Phase. Use all.

PHASE B — EMULSIFY

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
extra-virgin-olive-oil	Extra-virgin olive oil	180 g	180.00%	Extra-virgin olive oil.
lemon-juice	Lemon juice	35 g	35.00%	Lemon juice.
dijon-mustard	Dijon mustard	15 g	15.00%	Dijon mustard.
fine-salt	Fine salt	2 g	2.00%	Fine salt.
black-pepper	Black pepper	1 g	1.00%	Black pepper.

Method

1. Whisk lemon juice and mustard together.
2. Stir in chopped ingredients, then fold in olive oil.
3. Season with salt and pepper. Rest for 20 min before serving.

The project history does not identify whether the original was Italian or tomatillo-based; this draft uses the Italian style associated with roast meats. Do not blend to a smooth purée; hand-chopping preserves texture and colour.

Phase Outputs Used

Phase Output	Use
Chopped herb mixture	Use chopped-herb-mixture. Use all.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.