Grilled Broccoli and Arugula Salad

Ingredients

• 2 heads of broccoli, florets separated, stems peeled and reserved
• Kosher salt
• 3 tablespoons olive oil
• 1 oil-packed anchovy fillet
• 1 garlic clove
• ⅔ cup mayonnaise
• ¼ cup buttermilk
• 1 cup chervil with tender sprigs
• 1 cup tarragon leaves
• ¼ cup chopped chives
• 2 tablespoons fresh lemon juice
• 1½ teaspoons Dijon mustard
• 3 cups mature arugula, tough stems removed, leaves torn
• 3½ ounces smoked cheddar, grated

Steps

1. In a large pot of boiling salted water, cook the broccoli for about 2 minutes, until bright green and crisp-tender. Drain and move to a bowl of ice water to cool. Drain again, pat dry and put in a large bowl.
2. Set up the grill for medium-high heat. Drizzle oil over the broccoli, toss to coat and season with salt. Grill for 5–7 minutes, turning occasionally, until charred in places. Return it to the bowl to cool, tossing from time to time.
3. In a blender, purée the anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice and mustard until smooth. Season the dressing with salt.
4. Toss the arugula into the broccoli. Drizzle with ¾ cup dressing and toss until coated; add more salt if needed.
5. Put the salad on a platter and scatter the cheddar on top.
6. The dressing may be made 2 days in advance; keep it covered and chilled.