Arugula, Apple, and Parsnip with Buttermilk Dressing

Name: Arugula, Apple, and Parsnip with Buttermilk Dressing
Yield: 4 servings
Ingredients: 1 1/4 cup buttermilk; 1 4 tablespoons olive oil, divided; 1 Kosher salt, freshly ground pepper; 1 1 large Pink Lady apple, cored, thinly sliced; 1 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline; 1 1 bunch arugula, tough stems trimmed; 1 1/4 cup fresh dill with tender stems; 1 2 tablespoons apple cider vinegar; 1 Flaky sea salt (such as Maldon)

From the kitchen of Carly

Crisp arugula and raw parsnip ribbons play against sweet apple slices in this bright salad. A tangy buttermilk dressing pools underneath, while fresh dill and flaky sea salt tie everything together with understated elegance.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup buttermilk
14 tablespoons olive oil, divided
1Kosher salt, freshly ground pepper
11 large Pink Lady apple, cored, thinly sliced
11 small parsnip, peeled, thinly sliced lengthwise on a mandoline
11 bunch arugula, tough stems trimmed
11/4 cup fresh dill with tender stems
12 tablespoons apple cider vinegar
1Flaky sea salt (such as Maldon)

Instructions

Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.
Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.
Do ahead: Dressing can be made 2 days ahead. Cover and chill.