© William Meppem
Active Time
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Total Time
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Yield
Serves : 4

How to Make It

Step 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.

Step 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.

Step 3    

In a medium skillet, cook the bacon over moderately high heat until browned, about 5 minutes; drain.

Step 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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