Grilled Broccoli And Arugula Salad Recipe

Name: Grilled Broccoli And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
3
Puree anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
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.
5
Arrange salad on a platter and top with cheddar.
6
Dressing can be made 2 days ahead. Cover and chill.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 heads of broccoli, florets separated, stems peeled and reserved, Kosher salt, 3 tablespoons olive oil, 1 oil-packed anchovy fillet, and more.

Yes, Grilled Broccoli And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Broccoli And Arugula Salad

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