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)

Instructions

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.
4. Do ahead: Dressing can be made 2 days ahead. Cover and chill.