Go Back

Gordon Ramsay Broccoli Salad Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Salads
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 2 heads broccoli (about 1 1/2 lb) cut into small florets
  • 2 tbsp olive oil ​
  • 4 slices thick-cut bacon ​
  • 1/2 cup sliced almonds ​
  • 1/2 cup dried cranberries ​
  • 1/2 small red onion very thinly sliced
  • 1/2 cup shredded sharp cheddar cheese ​
For the dressing
  • 1/2 cup mayonnaise ​
  • 2 tbsp apple cider vinegar ​
  • 2 tbsp honey ​
  • 1 tsp Dijon mustard ​
  • 1/2 tsp garlic powder ​
  • 1/2 tsp kosher salt ​
  • 1/4 tsp black pepper ​

Equipment

  • Large cast-iron or heavy-bottomed skillet ​
  • Medium skillet (for bacon) ​
  • Large serving bowl ​
  • Small whisking bowl ​
  • Paper towels ​

Method
 

  1. Char the broccoli: Heat a large cast-iron or heavy skillet over high heat until it just starts to smoke. Toss the broccoli florets with the olive oil and a pinch of salt, then sear in a single layer, undisturbed, 2-3 minutes per side until the edges blister and caramelise.
  2. Crisp the bacon: Cook the bacon in a medium skillet over medium heat until deeply browned and crisp, 6-8 minutes. Drain on paper towels and crumble once cool.
  3. Toast the almonds: In the still-hot broccoli pan over medium heat, toast the sliced almonds, shaking often, until golden and fragrant, about 2 minutes.
  4. Whisk the dressing: Whisk the mayonnaise, apple cider vinegar, honey, Dijon, garlic powder, salt, and pepper until smooth and glossy.
  5. Toss and serve: In a large serving bowl, combine the warm charred broccoli, crumbled bacon, toasted almonds, dried cranberries, red onion, and cheddar. Pour over the dressing, toss to coat, and serve warm.

Notes

Do not crowd the pan when charring — work in two batches if needed so the broccoli sears instead of steaming.
Add the bacon and almonds at serving time if making ahead, so they stay crisp. The dressed salad keeps 3-4 days refrigerated.
For a vegetarian version, skip the bacon and toss the broccoli with 1 tsp smoked paprika before charring; double the almonds for crunch.