Grilled Broccoli and Arugula Salad
A sophisticated salad featuring charred broccoli and peppery arugula, dressed with a creamy herb-anchovy dressing and topped with smoked cheddar. Perfect blend of smoky, fresh, and tangy flavors.
Ingredients
- •2 heads broccoli
- •1 to taste Kosher salt
- •3 tablespoons olive oil
- •1 fillet oil-packed anchovy
- •1 clove garlic
- •⅔ cup mayonnaise
- •¼ cup buttermilk
- •1 cup chervil
- •1 cup tarragon leaves
- •¼ cup chives
- •2 tablespoons lemon juice
- •1½ teaspoons Dijon mustard
- •3 cups arugula
- •3½ ounces smoked cheddar
- •grated
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 3.
Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
5 min
- 4.
Add arugula to broccoli and toss to combine. Drizzle salad with 3/4 cup dressing and toss to coat; season with more salt if needed.
3 min
- 5.
Arrange salad on a platter and top with cheddar.
2 min
- 6.
Dressing can be made 2 days ahead. Cover and chill.
