GRILLED BROCCOLI AND ARUGULA SALAD

Grilled Broccoli and Arugula Salad image

Yield Serves 6

Number Of Ingredients 14

2 heads of broccoli, florets separated, stems peeled and reserved
Kosher salt
3 tablespoons olive oil
1 oil-packed anchovy fillet
1 garlic clove
2/3 cup mayonnaise
1/4 cup buttermilk
1 cup chervil with tender sprigs
1 cup tarragon leaves
1/4 cup chopped chives
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3 cups mature arugula, tough stems removed, leaves torn
3 1/2 ounces smoked cheddar, grated

Steps:

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.
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.
Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
Add arugula to broccoli and toss to combine. Drizzle salad with 3/4 cup dressing and toss to coat; season with more salt if needed.
Arrange salad on a platter and top with cheddar.
Do Ahead
Dressing can be made 2 days ahead. Cover and chill.