Arugula, Apple, and Parsnip with Buttermilk Dressing

Name: Arugula, Apple, and Parsnip with Buttermilk Dressing
Ingredients: ¼ cup buttermilk; 4 tablespoons olive oil, divided; Kosher salt and freshly ground black 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; ¼ cup fresh dill with tender stems; 2 tablespoons apple cider vinegar; Flaky sea salt (such as Maldon)

2.9

(48)

www.bonappetit.com

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Servings: 8

Cost: $4.85 /serving

Author : Alison Roman

apple arugula buttermilk

Arugula, Apple, and Parsnip with Buttermilk Dressing

Ingredients

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¼ cup buttermilk4 tablespoons olive oil, dividedKosher salt and freshly ground black pepper1 large Pink Lady apple, cored, thinly sliced1 small parsnip, peeled, thinly sliced lengthwise on a mandoline1 bunch arugula, tough stems trimmed¼ cup fresh dill with tender stems2 tablespoons apple cider vinegarFlaky sea salt (such as Maldon)

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Instructions

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Step 1

Whisk buttermilk and 2 Tbsp. 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 Tbsp. 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.