Arugula, Apple, and Parsnip with Buttermilk Dressing Recipe

Arugula, Apple, and Parsnip with Buttermilk Dressing Recipe

  • 1/4 cup buttermilk
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 large Pink Lady apple, cored, thinly sliced
  • 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline
  • 1 bunch arugula, tough stems trimmed
  • 1/4 cup fresh dill with tender stems
  • 2 tablespoons apple cider vinegar
  • Flaky sea salt (such as Maldon)
  1. Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
  2. 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.
  3. 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.
  4. Do ahead: Dressing can be made 2 days ahead. Cover and chill.
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