Tangy broccoli salad with buttermilk dressing

Indulge in the zesty flavors of broccoli salad with creamy buttermilk dressing. A harmonious blend of tangy and savory notes awaits your taste buds!

Ingredients:

• 1 small garlic clove, smashed
• Kosher salt
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 cup buttermilk
• 3/4 teaspoon herbes de Provence
• Freshly ground pepper
• 450g broccoli—cut into 1-inch florets, stems peeled and thinly sliced
• 110g thickly sliced bacon, cut crosswise into 1/4-inch strips
• 1 medium sweet onion, such as Vidalia, halved lengthwise and thinly sliced crosswise
• 1/2 cup crumbled Roquefort cheese (about 60g)

Instructions:

1. Combine mashed garlic with salt in a small bowl. Stir in olive oil and mustard, then slowly mix in buttermilk. Sprinkle herbes de Provence and pepper into the dressing and allow it to sit for 30 minutes.
2. While waiting, cook broccoli florets in a steamer until they are tender but still firm, for approximately 5 minutes. Submerge the florets in a bowl of ice water. Once cooled, drain and gently pat them dry.
3. In a medium pan, fry bacon over medium-high heat until it becomes crispy and golden for about 5 minutes. Remove excess oil by draining.
4. In a large mixing bowl, combine broccoli florets and stems with sliced onion and the prepared dressing. Top with Roquefort cheese and bacon before serving.

Summary:

• Calories: 1082 kcal
• Fat: 74 g
• Protein: 49 g
• Carbs: 67 g
• Potassium: 2358 mg
• Magnesium: 181 mg