Dill-Parsley Sauce

This vibrant green sauce is inspired by the herb recipes in Icelandic chef Gunnar Karl Gíslason’s book, North. It’s terrifically fresh-tasting and versatile—have it with fish or pasta, or drizzle it over a Caprese salad.

Slideshow: Salad Dressings
  • Total Time:
  • Servings: 1 cup

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  • 1/2 cup chopped dill
  • 1/3 cup chopped parsley
  • 1/4 cup water
  • 2 tablespoons minced shallot
  • 2 1/2 teaspoons stone-ground mustard
  • 2 teaspoons malt vinegar
  • 1 teaspoon minced garlic
  • 1/2 cup canola oil
  • Kosher salt

How to make this recipe

  1. In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic. With the machine on, gradually add the canola oil and puree until smooth. Season with salt. Drizzle over a mozzarella-tomato salad.

Published August 2014

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