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Grilled Broccoli and Arugula Salad

3.9

(3)

Image may contain Plant Food Vegetable and Broccoli
Photo by Alex Lau

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Recipe information

  • Yield

    Serves 6

Ingredients

2 heads of broccoli, florets separated, stems peeled and reserved
Kosher salt
3 tablespoons olive oil
1 oil-packed anchovy fillet
1 garlic clove
2/3 cup mayonnaise
1/4 cup buttermilk
1 cup chervil with tender sprigs
1 cup tarragon leaves
1/4 cup chopped chives
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3 cups mature arugula, tough stems removed, leaves torn
3 1/2 ounces smoked cheddar, grated

Preparation

  1. 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 3/4 cup dressing and toss to coat; season with more salt if needed.

    Step 5

    Arrange salad on a platter and top with cheddar.

  2. Do Ahead

    Step 6

    Dressing can be made 2 days ahead. Cover and chill.

TagsSaladBroccoli/BroccoliniVegetableArugulaLeafy GreensSideDinnerGluten FreeNut FreeGrillingBlenderBon Appétit

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