Name: Arugula, Apple, and Parsnip with Buttermilk Dressing
Yield: 8 servings
Ingredients: 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)

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Arugula, Apple, and Parsnip with Buttermilk DressingMichael Graydon & Nikole Herriott

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

Recipe information

Yield
8 servings

Ingredients

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)

Preparation

Step 1
Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
Step 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.
Step 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.
Step 4
Do ahead: Dressing can be made 2 days ahead. Cover and chill.