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Categories:Viewed: 42 - Published at: 2 years ago
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)
Method
- 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.
