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Arugula, Apple, and Parsnip with Buttermilk Dressing

['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)']

Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
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.
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.

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