Broccoli
Tangy Broccoli Salad with Buttermilk Dressing
Dressing:
1 small garlic clove, smashed
Kosher salt
2 teaspoons extra-virgin olive oil
2 teaspoon Dijon mustard
1/2 cup buttermilk
3/4 teaspoon herbes de Provence
Freshly ground pepper
Salad:
1 pound broccoli, cut into 1/4-inch florets, stems peeled and thinly sliced
4 ounces thick-sliced bacon, cut crosswise into 1/4-inch strips
1 medium sweet onion, halved lengthwise, thinly sliced crosswise
1/2 cup crumbled Roquefort cheese
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 herbs de Provence and a pinch of pepper and let dressing stand for 30 minutes.
Meanwhile, steam the broccoli florets until crisp-tender, about 5 minutes. Plunge the florets broccoli into a bowl of ice water. Drain well and pat dry.
In a medium skillet, cook the bacon over moderately high heat until browned, about 5 minutes; drain.
In a large bowl, toss the broccoli florets and stems with the sliced onion and the dressing. Sprinkle with Roquefort and bacon and serve.
Serves 4.
From “Food & Wine” magazine, February 2002.