top of page

Grilled Broccoli and Arugula Salad

['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']

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

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page