Michael Graydon + Nikole Herriott
Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.
Recipe information
Yield
8 Servings
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)
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 85 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 107