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Tangy Broccoli Salad with Buttermilk Dressing
© William Meppem

Tangy Broccoli Salad with Buttermilk Dressing

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  1. 1 small garlic clove, smashed
  2. Kosher salt
  3. 2 teaspoons extra-virgin olive oil
  4. 2 teaspoons Dijon mustard
  5. 1/2 cup buttermilk
  6. 3/4 teaspoon herbes de Provence
  7. Freshly ground pepper
  8. 1 pound broccoli—cut into 1-inch florets, stems peeled and thinly sliced
  9. 4 ounces thickly sliced bacon, cut crosswise into 1/4-inch strips
  10. 1 medium sweet onion, such as Vidalia, halved lengthwise and thinly sliced crosswise
  11. 1/2 cup crumbled Roquefort cheese (about 2 ounces)
  1. In a small bowl, mash the garlic with a large pinch of salt. Whisk in the olive oil and mustard, then whisk in the buttermilk in a thin stream. Add the herbes de Provence and a pinch of pepper and let the dressing stand for 30 minutes.
  2. Meanwhile, steam the broccoli florets until crisp-tender, about 5 minutes. Plunge the florets into a bowl of ice water. Drain well and pat dry.
  3. In a medium skillet, cook the bacon over moderately high heat until browned, about 5 minutes; drain.
  4. In a large bowl, toss the broccoli florets and stems with the sliced onion and the dressing. Sprinkle with the Roquefort and bacon and serve.
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