Pin it There's a moment when the first batch of broccolini hits the hot air fryer basket—that sizzle and immediate char happening in real time—where everything clicks. I discovered this salad during a lazy Sunday morning when I had leftover broccolini and wanted something more interesting than steamed vegetables. The air fryer did the heavy lifting, and what emerged was something unexpectedly elegant: tender stalks with charred edges, bright and alive the moment it came out hot. Simple ingredients, incredible results.
I made this for friends who claim they don't really like vegetables, and they went back for seconds. The trick wasn't hiding the broccolini—it was letting the char and lemon and crispy garlic do the talking. That's when I realized this wasn't a side dish trying hard to be interesting; it was just good food that happened to be vegetables.
Ingredients
- Broccolini (400 g): Use the tender stalks as much as the florets; air frying makes them all edible and delicious. If you can't find broccolini, regular broccoli florets work, though they'll cook slightly faster.
- Olive oil (2 tbsp total): Good olive oil matters here since there's nowhere to hide. I use a fruity extra-virgin for the final drizzle and something neutral for the initial toss.
- Garlic cloves (3), thinly sliced: Slice them yourself rather than using pre-minced; whole slices get crispy and golden instead of burning. A mandoline makes this effortless.
- Lemon (1, zested and juiced): Both the zest and juice matter—the zest adds brightness on top, the juice ties everything together while the broccolini is still hot.
- Kosher salt and black pepper: Season generously before the air fryer; the heat concentrates flavors in ways that surprise you.
- Red pepper flakes (1/4 tsp, optional): Don't skip this unless you genuinely dislike heat; a whisper of it adds complexity.
- Parmesan cheese (40 g), shaved: Shaved Parmesan melts slightly from the heat and looks more intentional than grated. Use a vegetable peeler if you don't have a microplane.
- Toasted pine nuts (2 tbsp, optional): They add luxury and crunch; toast them yourself in a dry skillet for 2–3 minutes if they're raw.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for 3 minutes while you prepare the broccolini. This matters more than you'd think—a properly heated basket crisps things instantly.
- Toss and season:
- In a large bowl, coat the broccolini with 1.5 tbsp olive oil, kosher salt, and freshly ground black pepper. Use your hands; a bowl and hands will distribute the oil more evenly than tossing with utensils.
- Char the broccolini:
- Spread it in a single layer in the air fryer basket and cook for 7–9 minutes, shaking the basket halfway through. You want the florets dark and the stems tender enough to cut with a fork, with some blackened edges.
- Make crispy garlic:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat. Add thinly sliced garlic and cook, stirring constantly, until golden and fragrant—about 1–2 minutes. Don't look away; garlic goes from golden to bitter in seconds. Drain on paper towels immediately.
- Finish while hot:
- Transfer the hot broccolini to a serving platter. While steam is still rising, squeeze lemon juice over it and scatter the lemon zest on top, then toss gently.
- Layer and serve:
- Scatter the garlic chips and shaved Parmesan across the top. Add red pepper flakes and toasted pine nuts if you're using them. Serve immediately with lemon wedges on the side so people can add more brightness if they want.
Pin it What surprised me most was how this became a conversation starter. People who came to dinner expecting a forgettable vegetable side found themselves lingering over the platter, squeezing extra lemon, stealing one more piece. That's the moment a recipe stops being instructions and becomes something you actually want to make again.
Why This Works
Air fryers handle broccolini better than most cooking methods because the circulating heat chars the surface while keeping the interior tender. The high heat happens fast enough that the vegetable doesn't dry out, and there's no oil-splatter drama like you'd have with a stovetop. It's one of those happy accidents where the appliance and the ingredient just agree with each other.
Building Flavor Layers
This salad works because every element does something different: the char adds depth, the garlic adds crunch and richness, the lemon brings sharpness and life, and the Parmesan adds umami. Nothing is fighting; everything is helping. That's the secret to a side dish that actually gets remembered.
Variations and Swaps
This salad is forgiving enough to adapt without losing its character. You can swap pine nuts for toasted almonds or walnuts, add a handful of crispy chickpeas for protein, or even shred a little aged cheddar instead of Parmesan. For vegan versions, nutritional yeast gives a savory depth that Parmesan would've provided. The air-fried broccolini stays the star no matter what you change around it.
- Add crispy chickpeas or white beans if you want to make this a complete light meal.
- A small drizzle of really good olive oil after cooking is never a mistake if you're feeling generous.
- Serve warm or at room temperature—it's honestly good either way.
Pin it This salad taught me that sometimes the best dishes aren't the complicated ones. Sometimes it's just vegetables treated with heat and intention, finished with brightness and something crispy. Make this once and you'll find yourself making it again.
Recipe FAQ
- → How do I achieve the perfect char on broccolini?
Preheat the air fryer to 200°C (400°F) and cook broccolini for 7–9 minutes, shaking halfway to ensure even charring and tenderness.
- → What is the best way to make crispy garlic chips?
Slice garlic thinly and fry gently in olive oil over medium heat until golden and crisp, then drain on paper towels to remove excess oil.
- → Can I substitute Parmesan for a dairy-free option?
Yes, use a dairy-free hard cheese alternative or toasted breadcrumbs to replicate the savory texture and flavor.
- → Are pine nuts necessary for this dish?
Pine nuts are optional but add a delightful crunch and complement the garlic and lemon flavors well. Toasted almonds or walnuts can be used as alternatives.
- → What dishes pair well with this charred broccolini salad?
This side pairs excellently with grilled chicken, fish, or as a fresh addition to brunch menus.