Grilled Broccoli And Arugula Salad

• 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

1. 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.
2. 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.
3. Puree anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
4. 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.
5. Arrange salad on a platter and top with cheddar.
6. Dressing can be made 2 days ahead. Cover and chill.

broccoli, kosher salt, olive oil, oil, garlic, mayonnaise, buttermilk, chervil with tender, tarragon, chives, lemon juice, mustard, mature arugula, cheddar

Taken from www.epicurious.com/recipes/food/views/grilled-broccoli-and-arugula-salad (may not work)