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Tangy Broccoli Salad With Buttermilk Dressing

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Food & Wine
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salad gluten free low carb memorial day lunch southern
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1 small garlic clove, smashed

kosher salt

2 teaspoons extra-virgin olive oil

2 teaspoons dijon mustard

1/2 cup buttermilk

3/4 teaspoon herbes de provence

Freshly ground pepper

1 pound broccolicut into 1-inch florets, stems peeled and thinly sliced

4 ounces thickly sliced bacon, cut crosswise into 1/4-inch strips

1 medium sweet onion, such as Vidalia, halved lengthwise and thinly sliced crosswise

1/2 cup crumbled roquefort cheese (about 2 ounces)

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