Arugula, Apple, and Parsnip with Buttermilk Dressing


  • 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.

Do ahead: Dressing can be made 2 days ahead. Cover and chill.