Tangy Broccoli Salad with Buttermilk Dressing

 Terrific Green Salads

Tangy Broccoli Salad with Buttermilk Dressing
Broccoli salad is the dish for Minnesotans who might like our tangy version with buttermilk dressing. Photo: © William Meppem


  • 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)


  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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