Grilled broccoli and arugula salad
Delight your taste buds with this vibrant Grilled Broccoli and Arugula Salad, a perfect combination of smoky grilled flavors and fresh, peppery greens.
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
- 100g smoked cheddar, grated
Instructions:
- Blanch broccoli in a large pot of boiling salted water until vibrant green and slightly tender, for approximately 2 minutes. Drain the broccoli and transfer it to a bowl of ice water. Allow it to cool, then drain the broccoli again. Gently dry the broccoli with paper towels and place it in a large bowl.
- Prepare a grill for medium-high heat. Coat the broccoli with oil and sprinkle with salt. Grill the broccoli, turning occasionally, until it has charred edges, for about 5–7 minutes. Once done, return the broccoli to the bowl and let it cool down, tossing it occasionally.
- Blend anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until the mixture is smooth. Season the dressing with salt.
- Combine arugula with the broccoli and mix well. Drizzle 3/4 cup of the prepared dressing over the salad and toss gently to coat. Adjust seasoning with additional salt, if necessary.
- Place the salad on a serving platter and sprinkle with cheddar cheese on top.
- The dressing can be prepared up to 2 days in advance. Cover and refrigerate until ready to use.
Summary:
- Calories: 2443 kcal
- Fat: 202 g
- Protein: 74 g
- Carbs: 117 g
- Potassium: 5885 mg
- Magnesium: 500 mg