Arugula, Apple, and Parsnip with Buttermilk Dressing
A fresh and crisp salad combining peppery arugula, sweet Pink Lady apple, and delicate parsnip ribbons, all tossed in a creamy buttermilk dressing with fresh dill.
4 servings
13 min
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Ingredients
- •¼ cup buttermilk
- •4 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •1 large Pink Lady apple
- •1 small parsnip
- •1 bunch arugula
- •¼ cup fresh dill
- •2 tablespoons apple cider vinegar
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
3 min
- 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.
5 min
- 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.
5 min
- 4.
Do ahead: Dressing can be made 2 days ahead. Cover and chill.
