The City Magazine Since 1975

Buttermilk Broccoli Salad

November 2018
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1 lb. broccoli florets
8 oz. thick-cut bacon, cut into 1/2-inch pieces
1 garlic clove, finely minced
2 Tbs. extra-virgin olive oil
2 tsp. apple cider vinegar
1/4 cup finely chopped tarragon
1/4 cup chopped parsley
1/2 cup buttermilk
1/2 cup slivered almonds
1/2 medium sweet onion (Vidalia preferred), cut into 1/4-inch dice
1/3 cup crumbled blue cheese
Salt and freshly ground black pepper to taste


Bring one to two inches of water to boil in a small pot with a steamer insert. Steam the broccoli for approximately four minutes, or until the florets are cooked but still bright green and crisp.

Place florets in an ice bath, drain, and set aside.

While the broccoli is cooking, sauté the bacon in a skillet on medium heat until cooked through, approximately five to seven minutes, stirring frequently, then set aside. In a large bowl, combine the garlic, olive oil, cider vinegar, tarragon, parsley, and buttermilk. Whisk until fully combined, then add the almonds, onion, and blue cheese along with the broccoli and bacon. Stir together until broccoli is fully coated. Salt and pepper to taste.