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
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.