Charred Broccolini Salad (Print)

Air-fried broccolini with crispy garlic, lemon zest, and Parmesan for a fresh, flavorful dish.

# Components:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 2 tbsp olive oil, divided
03 - 3 garlic cloves, thinly sliced

→ Seasonings & Flavor

04 - 1 lemon, zested and juiced
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp red pepper flakes (optional)

→ Cheese

08 - 1.5 oz Parmesan cheese, shaved or grated

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)
10 - Extra lemon wedges, for serving

# Directions:

01 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
02 - In a large bowl, toss broccolini with 1.5 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
03 - Arrange broccolini in a single layer in the air fryer basket. Cook for 7 to 9 minutes, shaking the basket halfway through, until charred and tender.
04 - While broccolini cooks, heat the remaining 0.5 tablespoon olive oil in a small skillet over medium heat. Add garlic slices and cook, stirring frequently, until golden and crisp (about 1 to 2 minutes). Drain on paper towels.
05 - Transfer hot broccolini to a serving platter. Drizzle with lemon juice, sprinkle lemon zest, and toss gently.
06 - Scatter garlic chips and Parmesan cheese over broccolini. Add red pepper flakes and toasted pine nuts if desired.
07 - Serve immediately, accompanied by extra lemon wedges.

# Chef Secrets:

01 -
  • The air fryer does all the heavy lifting—charred edges without any babysitting or oil splatter.
  • Crispy garlic chips give you that fancy restaurant touch that feels like you're showing off, but it's really just one small skillet and two minutes.
  • It's naturally vegetarian and gluten-free, but tastes so satisfying that nobody notices what's missing.
02 -
  • Don't overcrowd the air fryer basket—the broccolini needs space to get crispy, so if you're doubling the recipe, cook it in two batches rather than piling it all in at once.
  • The garlic burns faster than you'd think, so keep your eyes on it and have those paper towels ready; undercooked garlic is rubbery, overcooked is bitter, so that golden-brown moment is everything.
03 -
  • Fresh lemon zest makes all the difference—bottled zest loses its oils and intensity, so take thirty seconds to zest it fresh right before you assemble the salad.
  • If your Parmesan is cold from the fridge, let it sit out for a few minutes before shaving it so it doesn't crumble unpredictably under the peeler.
Back