Gordon Ramsay’s Broccoli Salad Was the Quiet Reset I Needed

I made this salad in a weird mood. You know the kind—tired, but restless. I didn’t want to cook, didn’t want takeout, didn’t want anything, really… until I remembered Gordon had a broccoli salad recipe that basically does the work for you. Zero oven. Just vibes and a lot of mayo.

I pulled a bag of sad broccoli from the fridge, flicked on a podcast I wasn’t even listening to, and started chopping. Didn’t think it’d turn into anything special. But wow. It hit. It actually hit hard.

What Gordon Ramsay Would Do

If Gordon was making this, I’m guessing he’d blanch the broccoli real quick—just to take that raw bite off. He’s all about texture, right? Then he’d toast the sunflower seeds in a dry pan (because flavor) and probably make a light dressing with Greek yogurt or crème fraîche instead of mayo. Maybe even sneak in a fresh herb. Parsley? Chives?

His version would look sleek, elegant, plated in a perfect pile. Mine… well.

What I Changed (And Why)

Listen, I didn’t blanch the broccoli. I didn’t even think about blanching the broccoli. I chopped it straight from the bag, tossed it into a bowl, and kept it moving.

Used pre-cooked bacon bits (no shame), swapped half the cranberries for golden raisins because I ran out, and added a handful of chopped pecans I found in the freezer. Didn’t toast anything. Did I feel guilty? A little. But also, not really.

I also halved the sugar in the dressing. Gordon might faint. I just didn’t want it too sweet.

How It Turned Out

Crunchy, creamy, salty-sweet perfection. The broccoli stayed crisp but somehow felt tender enough after soaking in the dressing for a bit. The sunflower seeds + bacon brought the savory, while the cranberries (and raisins) gave just enough chew and tang.

And the dressing? Honestly, even without fancy tweaks—it worked. Sweet, but not overkill. Tangy from the vinegar. Just enough mayo to feel comforting without being gloopy.

So, Was It Worth It?

100%. Like a little nap in salad form. Restorative. Low-effort. Big payoff. It made me feel like someone who did something today, even though the only thing I did was toss a bunch of stuff in a bowl and let it chill.

I’d make it again. Maybe even for people. Maybe even with toasted seeds next time. Maybe.

How to Make Gordon Ramsay’s Broccoli Salad (My Version)

This salad is all the good things—crunchy, creamy, a little sweet, a little salty—and it gets even better after an hour in the fridge. Make it when you’re tired but still want something that feels like effort.

Smart Tips

• Chop the broccoli small so it soaks up that dressing—big chunks don’t cut it here.
• Let it chill for at least an hour. Honestly? Overnight is even better.
• Don’t skip the acid. Apple cider vinegar makes this sing.
• Use what you’ve got. No bacon? Crispy onions, toasted almonds, or roasted chickpeas all work.
• Double it. You’ll want leftovers, trust me.

FAQs

Do I have to use mayo?
You can sub in half yogurt if you want it lighter. Or go full Greek yogurt if you’re bold like that.

Can I make it vegan?
Yep. Use vegan mayo and skip the bacon—or go with crispy chickpeas or smoked tofu.

Can this sit overnight?
Yes, and it actually gets better. Just give it a stir before serving.