An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
Ingredients
Serves 6
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.
Do Ahead
Step 6
Dressing can be made 2 days ahead. Cover and chill.
How would you rate Grilled Broccoli and Arugula Salad?
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Reviews (2)
Back to TopFantastic --- the grilling takes a while, but results are amazing. I've made it twice with romaine instead of arugula, and it tastes great. Makes way more dressing than needed, but it's terrific for other uses. I put it on a green bean and potato salad.
ffran
VT
10/7/2017
I am making this again, but without the arugula. Great dressing that could be used for many salads.
sallyboudin
Richmond VA
10/11/2016
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