Tangy Broccoli Salad with Buttermilk Dressing

  • Servings: 4

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  • 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
  • 1 pound broccoli—cut into 1-inch florets, stems peeled and thinly sliced
  • 4 ounces 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 2 ounces)

How to make this recipe

  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.

Contributed By Photo © William Meppem Published February 2002

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