Broccoli salad with buttermilk dressing
For best flavour, rest the garlic for 10 minutes after crushing.
For the dressing
|2 Tbsp||Lemon juice|
|2 Tbsp||Chopped chives|
|2 Tbsp||Olive oil|
For the salad
- Using the flat of the blade of a heavy knife, crush the garlic and salt to a paste. Whisk into the buttermilk together with the lemon juice, chives, oil and season to taste with black pepper. Whisk, until smooth. Stand for at least an hour to allow the flavours to develop. This can be prepared a day ahead and refrigerated.
- Cut the broccoli into florets. Blanch quickly in boiling water, until crisp-tender. Do not overcook. Drain well and pat dry. Chill.
- Julienne the carrots and place in a large bowl. Toss together with the mesclun and broccoli florets. Place on a serving platter. Top with the drained and chopped anchovies if using. Drizzle with the garlic dressing.
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