Arugula, Apple, and Parsnip with Buttermilk Dressing

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:

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.