Pin There's something almost magical about watching broccolini transform in the air fryer—the florets turn impossibly crispy at the edges while the stalks stay tender, and the whole kitchen fills with this nutty, charred aroma that makes you want to eat it straight from the basket. I discovered this salad by accident one weeknight when I was trying to use up some greens and had a craving for something with real texture, not just soft vegetables. The moment I tossed those charred pieces with hot lemon juice and watched the zest disappear into the heat, I knew I'd found something special. It's become my go-to when I need something that feels restaurant-quality but takes barely twenty minutes. Simple ingredients, big flavor, and honestly, it tastes even better than it sounds.
I made this for a spring dinner party last year, and I remember my friend asking if I'd ordered it from somewhere because she couldn't believe it came from my kitchen. The broccolini was still warm when we sat down, the Parmesan was catching the light, and everyone reached for extra lemon wedges without me even suggesting it. That moment taught me that the best dishes aren't the ones that take hours—they're the ones that make people feel like you cared enough to get the small details right.
Ingredients
- Broccolini (400 g / 14 oz), trimmed: This is the star, and the key is not to chop it too small—keep those stalks whole or halved so you get both the crispy florets and the tender centers.
- Olive oil (2 tbsp total): Split between coating the broccolini and crisping the garlic; don't skip this step because it's what creates those golden, charred edges.
- Garlic cloves (3), thinly sliced: Slice them yourself rather than buying pre-minced—they brown more evenly and taste fresher, almost sweet once they hit the heat.
- Lemon (1), zested and juiced: Zest it before you juice it, and add both while the broccolini is still hot so the flavors really meld together.
- Kosher salt (1/2 tsp) and black pepper (1/4 tsp): Season the broccolini before air frying, not after—it helps develop flavor as it cooks.
- Red pepper flakes (1/4 tsp), optional: A small pinch adds warmth without heat; it's optional but I always include it because it rounds out the brightness of the lemon.
- Parmesan cheese (40 g / 1.5 oz), shaved or grated: Use a vegetable peeler to shave it if you have time—the ribbons look more inviting and melt slightly into the warm broccolini.
- Pine nuts (2 tbsp), toasted, optional: Toast them yourself in a dry skillet for about a minute if you're using them; they add a subtle richness that feels like a luxury addition.
- Extra lemon wedges, for serving: Let people squeeze fresh lemon over their portions—it's interactive and tastes brighter than what you've already tossed in.
Instructions
- Warm up your air fryer:
- Set it to 200°C (400°F) and let it preheat for the full three minutes; this ensures the broccolini hits that heat immediately and starts charring right away.
- Coat the broccolini:
- Toss it with 1.5 tablespoons olive oil, salt, and pepper in a large bowl until every piece glistens. Don't be shy with the salt—it seasons as it cooks.
- Arrange and air fry:
- Lay the broccolini in a single layer in the basket (work in batches if needed so nothing's crowded), and cook for seven to nine minutes, shaking the basket halfway through. You're looking for deep golden-brown charring on the florets and tender-crisp stalks.
- Crisp the garlic chips:
- While the broccolini cooks, heat the remaining oil in a small skillet over medium heat and add your sliced garlic, stirring constantly for about a minute to a minute and a half until it turns golden and fragrant. Watch it carefully—it goes from golden to burnt in seconds.
- Drain the garlic:
- As soon as it's golden, transfer it to a paper towel to cool and crisp up further; leaving it in the pan keeps it cooking.
- Finish while hot:
- Move your charred broccolini to a serving platter while it's still warm, drizzle with fresh lemon juice, and sprinkle the zest over everything. Toss gently so the heat helps the flavors come together.
- Layer the toppings:
- Scatter the crispy garlic chips and shaved Parmesan across the top, add a pinch of red pepper flakes and the toasted pine nuts if you're using them, and serve right away with extra lemon wedges on the side.
Pin There's a moment when you pull the broccolini from the air fryer and the steam rises up, and you know already that this is going to be good—not because it's complicated, but because every single element is exactly what it should be. That's when cooking stops feeling like following instructions and starts feeling like creating something that brings people together.
Why the Air Fryer Is Perfect for This
The air fryer circulates heat so aggressively that it mimics the effect of a high-heat wok or a professional kitchen's char-crust capabilities, something that's almost impossible to achieve on a stovetop without a lot of oil and attention. The beauty is that you get that restaurant-quality charring with minimal oil and no splatter, which means you can make this on a weeknight without your whole kitchen smelling like fried food for three days. Plus, because everything cooks so quickly, the vegetables stay at that perfect intersection of crispy outside and tender inside—not mushy, not tough.
Making It Your Own
This recipe is a canvas, not a rulebook, so don't hesitate to shift things around based on what's in your fridge or what you're craving. I've made it with walnuts instead of pine nuts on nights when I didn't have those on hand, and it was just as good. The lemon and Parmesan are the non-negotiable anchors, but the garlic chips can be swapped for crispy breadcrumbs if you want something vegan, or you could add a handful of pomegranate seeds if you want a burst of tartness and color.
Serving Suggestions and Storage
This is equally at home alongside grilled chicken or fish as it is on its own as a light lunch, and it's become one of my favorite things to bring to potlucks because it travels well and tastes good at room temperature. If you have leftovers, store them in an airtight container in the refrigerator for up to two days, though honestly, the texture is best within a few hours of making it. You can also prep everything ahead of time and just assemble it right before serving, which makes this incredibly useful for entertaining.
- Make the lemon vinaigrette and crisp the garlic chips up to four hours ahead, then toss everything together just before serving.
- Double or triple the recipe for a crowd—just work in batches in the air fryer so you don't sacrifice the char.
- Add a poached egg on top for a heartier main course version that feels elegant and filling.
Pin This salad taught me that the simplest recipes, the ones with just a few good ingredients and no pretense, often become the ones you make again and again. It's the kind of dish that reminds you why you love cooking in the first place.
Recipe Q&A
- → How do I achieve the perfect char on broccolini?
Preheat your air fryer properly and cook the broccolini in a single layer, shaking halfway to ensure even charring and tenderness.
- → Can I substitute Parmesan for a vegan option?
Yes, dairy-free Parmesan alternatives or toasted breadcrumbs can be used to maintain flavor and texture.
- → What’s the best way to prepare crispy garlic chips?
Thinly slice garlic cloves and cook over medium heat in olive oil until golden and crisp, then drain on paper towels to remove excess oil.
- → Can I add nuts for extra crunch?
Toasted pine nuts are recommended, but almonds or walnuts can also be added to enhance texture.
- → Is this dish suitable for gluten-free diets?
Yes, this preparation naturally avoids gluten ingredients, but always check product labels for cross-contamination risks.