Buttermilk Arugula Recipe

Prepare Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any damaged outer leaves. Using a sharp chef's knife, mandoline, or food processor fitted with a slicing blade, very thinly shave the Brussels sprouts into fine ribbons until you have about 4 cups. Transfer to a large mixing bowl.

Combine greens and herbs

Add the 3 cups baby arugula and 1 cup chopped parsley leaves to the bowl with the shaved Brussels sprouts. Toss gently to combine so the greens and sprouts are evenly distributed.

Add pickled onions and almonds

Scatter 3 tablespoons pickled red onions and 3 tablespoons toasted almonds over the greens. Reserve a small pinch of almonds and pickled onion for garnish if desired.

Season lightly

Season the salad base with a light pinch of kosher salt and a grind of black pepper. Remember the dressing will add salt, so season modestly now.

In a medium bowl or jar, whisk together 1/2 cup buttermilk, 2 tablespoons mayonnaise, 2 teaspoons sour cream, 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 minced garlic clove, 1 teaspoon finely chopped capers (if using), and 1 teaspoon fresh lemon juice until smooth and slightly thick but pourable. Taste and season with kosher salt and freshly ground black pepper to your preference. If the dressing is too thick, thin with up to 1–2 tablespoons additional buttermilk; if too thin, add a little more mayonnaise or a teaspoon of sour cream.

Let the dressing rest for 5 minutes at room temperature to allow flavors to meld. Stir again before using.

Pour about 3 to 4 tablespoons of the buttermilk dressing over the salad (reserve extra dressing to serve on the side). Using salad tongs or two large spoons, toss gently but thoroughly to coat the shaved Brussels sprouts, arugula, and parsley. Taste and add more dressing if you prefer a creamier coating.

Adjust seasoning with additional kosher salt and freshly ground black pepper if needed. Squeeze the juice of half a lemon (about 1/2 a lemon) over the salad for brightness and toss once more.

Transfer to a serving platter or bowl. Sprinkle the reserved toasted almonds and pickled red onions over the top for texture and visual contrast. Serve immediately so the arugula stays crisp; leftover dressing can be refrigerated for up to 3 days.