Grilled broccoli and arugula salad

Delight your taste buds with this exquisite grilled broccoli and arugula salad, a perfect harmony of smoky flavors and fresh, peppery notes.

Ingredients:

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

Instructions:

1. Boil broccoli in a large pot with salted water until it turns bright green and reaches a firm yet tender texture, which should take about 2 minutes. Then, drain the broccoli and place it in a bowl of ice water. Once cooled, drain the broccoli again and dry it with a paper towel before transferring it to a large bowl.
2. Prepare the grill to be at medium-high heat. Cover the broccoli with oil and mix well to ensure all pieces are coated; season with salt. Grill the broccoli, making sure to turn it occasionally, until it develops some charred spots which usually takes around 5 to 7 minutes. Once done, return the grilled broccoli to the bowl and let it cool down, stirring occasionally.
3. In a blender, combine anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard and blend until you achieve a smooth mixture. Season the dressing with salt to taste.
4. Combine arugula with the broccoli and mix well. Pour ¾ cup of the prepared dressing over the salad and toss it gently to make sure everything is coated; add more salt if desired.
5. Place the salad on a serving platter and sprinkle cheddar on top.
6. If you'd like to prepare in advance, the dressing can be made up to 2 days before. Just cover it and keep it chilled in the refrigerator.

Summary:

• Calories: 2443 kcal
• Fat: 202 g
• Protein: 74 g
• Carbs: 117 g
• Potassium: 5885 mg
• Magnesium: 500 mg