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Salsa Verde

  • yield: Makes about 1 cup


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


  1. Step 1

    Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.

Martha Stewart Living, January