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Gordon Ramsay Broccoli Salad

Gordon Ramsay Broccoli Salad - recipe card
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This is not your average broccoli salad. Gordon Ramsay’s version is a warm, bacon-laced side dish with crisp-tender broccoli florets, toasted almonds, and a tangy mustard vinaigrette that cuts through the richness. It is bright, savory, and packed with texture, making it a perfect dinner companion or a hearty lunch. The key is the high-heat sear that adds depth without turning the broccoli into mush.

Ingredients

Scale
  • 1 1/2 pounds broccoli (about 2 medium heads), cut into 1 1/2-inch florets with 1 inch of stem attached
  • 4 slices thick-cut bacon (about 4 ounces), sliced crosswise into 1/2-inch pieces
  • 1/3 cup sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot (about 2 tablespoons), minced
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the broccoli: cut off the thick stalks and peel them with a vegetable peeler. Slice the stalks into thin coins (about 1/4-inch thick) and cut the crowns into 1 1/2-inch florets. This ensures the stems cook at the same rate as the florets. Set aside in a large bowl.
  2. Place a large 12-inch skillet over medium heat. Add the sliced bacon and cook, stirring occasionally, for 6 to 8 minutes, until the fat renders and the bacon turns golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
  3. Add the sliced almonds to the still-hot skillet with the bacon fat. Cook over medium heat, stirring constantly, for 2 to 3 minutes, until the almonds are fragrant and just turning golden brown. Be careful not to burn them. Remove the almonds with a slotted spoon and set them aside with the bacon.
  4. Return the skillet to medium heat and add the olive oil. Add the sliced broccoli stems and florets and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, for 3 to 4 minutes, until the broccoli starts to brown at the edges and turns bright green. You want a nice sear, not steaming, so avoid overcrowding the pan.
  5. Add the minced shallot and garlic to the skillet. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the shallot turns translucent. The garlic should sizzle but not brown, to avoid bitterness.
  6. Pour in the chicken broth and deglaze the pan, using a wooden spoon to scrape up the browned bits on the bottom. Let the broth come to a simmer and cook for 3 to 4 minutes, until the liquid reduces by half and the broccoli is crisp-tender (easily pierced with a fork but still has a slight bite).
  7. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey. Pour this mixture over the broccoli in the skillet. Stir to coat everything evenly. Let it cook for 1 more minute, allowing the sauce to thicken slightly and glaze the broccoli.
  8. Turn off the heat. Add the crispy bacon and toasted almonds back to the skillet, reserving a small spoonful of each for garnish. Stir to combine, then taste and adjust seasoning with additional salt and pepper if needed.
  9. Transfer the salad to a serving platter. Sprinkle the reserved bacon and almonds over the top, then garnish with fresh parsley. Serve immediately while warm, as the bacon will lose its crispness if left to sit.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be served cold, but the bacon will soften. To reheat, place in a skillet over medium heat with a splash of chicken broth or water, stirring until warmed through, about 3 to 4 minutes. The almonds will lose their crunch when reheated, so consider adding a fresh sprinkle when serving. This recipe does not freeze well due to the change in texture of the broccoli and bacon.

Nutrition

Keywords: Gordon Ramsay broccoli salad, warm broccoli salad, bacon broccoli salad, sauteed broccoli, almond and bacon salad, British side dish, quick side dish, stovetop broccoli, healthy broccoli recipe

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-broccoli-salad-recipe-and-review/