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Salsa Verde

  • Yield: Makes about 1 1/4 cups
Salsa Verde

Source: Martha Stewart's Cooking School


  • 1/4 cup finely chopped shallot
  • 2 tablespoons white vinegar
  • 3/4 cup extra-virgin olive oil
  • 4 anchovy fillets, chopped
  • 2 tablespoons capers, rinsed and coarsely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt, plus more to taste
  • 2 1/2 cups fresh parsley leaves, chopped
  • 1/4 cup fresh tarragon leaves, chopped
  • 1 teaspoon lemon zest


  1. Combine shallot and vinegar in a small bowl. Let stand 10 minutes.

  2. Whisk together oil, anchovies, capers, mustard, and salt in a medium bowl. Stir in shallot mixture, then add herbs and lemon zest. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.

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