Food & Cooking Recipes Ingredients Seafood Recipes Salsa Verde for Poached Chicken Breast Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Serve this flavorful salsa with poached chicken. Ingredients ¼ cup finely chopped shallot 2 tablespoons champagne vinegar ¼ cup extra-virgin olive oil 4 anchovy fillets, coarsely chopped 1 tablespoon capers, coarsely chopped 1 teaspoon Dijon mustard ¼ teaspoon coarse salt, plus more to taste 2 ¼ cups fresh parsley leaves, chopped ¼ cup fresh tarragon leaves, chopped Directions Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately. Rate it Print