An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
Ingredients
6 Servings
2
3
1
1
⅔
¼
1
1
¼
2
1½
3
3½
Preparation
Step 1
Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.
Step 2
Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally.
Step 3
Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
Step 4
Add arugula to broccoli and toss to combine. Drizzle salad with ¾ cup dressing and toss to coat; season with more salt if needed.
Step 5
Arrange salad on a platter and top with cheddar.
Step 6
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
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Reviews (5)
Back to TopI was a bit dubious about combining broccoli and arugula, but this salad was delicious. (Is still delicious - just ate some of last night's leftovers for lunch) I did cheat/modify the recipe slightly - I didn't char the broccoli, I just steamed it (including the stems), and I used some olive oil in place of the mayonnaise (I didn't have any on hand, I always make it from scratch). I also upped the anchovies to 5 fillets (love anchovies) and used parmesan instead of cheddar (what I had on hand - I live in a country where cheddar is more exotic than parmigiano). So, some slight tweaks but the dressing was nonetheless delicious and the whole salad is a good combo of tastes and textures.
Anonymous
Germany
5/24/2018