Alice Rose This Gordon Ramsay broccoli salad recipe keeps the broccoli genuinely crisp rather than soft and grey, which is where most broccoli salads go wrong.
A brief blanch followed immediately by an ice bath locks in colour and crunch, while a sharp, tangy dressing and crisp bacon keep every bite interesting rather than flat.
It comes together in under 15 minutes and holds up well if made slightly ahead.
Why This Gordon Ramsay Broccoli Salad Recipe Works
Raw broccoli can taste tough and slightly bitter, but fully cooked broccoli turns soft and loses the crunch that makes this salad worth making.
A short 90-second blanch, immediately followed by plunging the florets into iced water, softens the broccoli just enough to take the edge off its rawness while keeping it firmly crisp — the ice bath is what stops the cooking instantly and locks in the bright green colour.
The dressing balances mayonnaise with vinegar and a touch of sugar, which cuts through the richness rather than adding to it.
Crispy bacon and red onion bring texture and sharpness respectively, and both are added just before serving so neither goes soft sitting in the dressing.
Ingredients for Gordon Ramsay Broccoli Salad
- 600g broccoli, cut into small florets
- 150g smoked bacon lardons
- 1/2 red onion, finely diced
- 60g sultanas
- 40g toasted sunflower seeds
- 120g mayonnaise
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Broccoli Salad — Step by Step
Step 1 — Blanch the Broccoli
Bring a large pot of salted water to the boil. Add the broccoli florets and blanch for exactly 90 seconds. Drain immediately and plunge into a bowl of iced water to stop the cooking. Once fully cooled, drain thoroughly and pat dry.
Step 2 — Cook the Bacon
Fry the bacon lardons in a dry pan over medium heat for 6–8 minutes until crisp. Drain on kitchen paper and let cool.
Step 3 — Make the Dressing
Whisk the mayonnaise, white wine vinegar, and caster sugar together in a large bowl until smooth. Season with salt and pepper.
Step 4 — Combine
Add the cooled, dried broccoli to the bowl with the dressing and toss to coat evenly.
Step 5 — Add the Remaining Ingredients
Fold in the red onion, sultanas, and toasted sunflower seeds. Scatter the crispy bacon over the top just before serving.
My Top Tips For Perfect Broccoli Salad
Don’t overcook the broccoli. 90 seconds is enough — any longer and you lose the crunch that makes this salad worth eating.
Dry the broccoli thoroughly after the ice bath. Excess water dilutes the dressing and makes the whole salad watery.
Add the bacon at the very last moment. It softens quickly once it touches the dressing, so keep it separate until you’re ready to serve.
Toast the sunflower seeds yourself in a dry pan for 2–3 minutes — it makes a noticeable difference over using them raw.
Make the dressing ahead if you like, but keep it separate from the broccoli until close to serving to avoid a soggy salad.
Serving Suggestions
This works well as a side for a barbecue or a Sunday roast, alongside grilled chicken or a simple baked salmon fillet. It also holds up well as a packed lunch, provided the bacon is added just before eating.
How to Store
In the fridge: Store in an airtight container in the fridge for up to 2 days. The broccoli will soften slightly over time, though the flavour holds well.
In the freezer: Not suitable for freezing — the mayonnaise-based dressing will split, and the broccoli texture will turn watery and unpleasant.
Gordon Ramsay Broccoli Salad Recipe
Ingredients
Method
- Blanch broccoli 90 seconds, plunge into iced water, drain and dry.
- Fry bacon lardons until crisp, drain, cool.
- Whisk mayonnaise, vinegar, and sugar. Season.
- Toss broccoli in dressing.
- Fold in onion, sultanas, and sunflower seeds.
- Scatter bacon over top just before serving.
Notes
FAQs About This Recipe
Can I use raw broccoli instead of blanching it?
You can, though it will taste noticeably tougher and slightly bitter. A brief blanch softens it just enough without sacrificing crunch.
Can I make this salad ahead of time?
Yes — prepare the broccoli and dressing separately up to a day ahead, and combine with the bacon just before serving for the best texture.
What can I use instead of sultanas?
Dried cranberries work well as a substitute and add a similar sweetness with a slightly sharper edge.
Is there a lighter version of the dressing?
Swapping half the mayonnaise for natural yoghurt lightens the dressing while keeping a similar creamy texture, though the flavour will be a little tangier.
