New This Month

Salsa Verde for Poached Chicken Breast

Serve this flavorful salsa with poached chicken.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, January


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


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