Name: Arugula, Apple, and Parsnip with Buttermilk Dressing
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)

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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 notes