An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
Recipe information
Yield
6 Servings
Ingredients
2
3
1
1
⅔
¼
1
1
¼
2
1½
3
3½
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 3
Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
Step 4
Add arugula to broccoli and toss to combine. Drizzle salad with ¾ cup dressing and toss to coat; season with more salt if needed.
Step 5
Arrange salad on a platter and top with cheddar.
Step 6
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.