Charred Broccolini Salad (Printable)

Air-fried broccolini with garlic chips, lemon zest, and shaved Parmesan for a flavorful side.

# What You Need:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 1.5 tbsp olive oil
03 - 0.5 tbsp olive oil
04 - 3 garlic cloves, thinly sliced

→ Seasonings & Flavor

05 - 1 lemon, zested and juiced
06 - 0.5 tsp kosher salt
07 - 0.25 tsp freshly ground black pepper
08 - 0.25 tsp red pepper flakes (optional)

→ Cheese

09 - 1.5 oz Parmesan cheese, shaved or grated

→ Garnish

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

# How-To Steps:

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

# Expert Tips:

01 -
  • The broccolini chars beautifully in minutes without fussy pan-watching or oil splatter everywhere.
  • Crispy garlic chips add a savory crunch that makes this feel like restaurant food you actually made yourself.
  • It works as a side dish, a light lunch, or the unexpected star of a vegetable-forward dinner.
  • Genuinely gluten-free and vegetarian without tasting like you're missing anything.
02 -
  • Temperature matters: preheat the air fryer properly or the broccolini steams instead of chars. A hesitant basket means a flat, forgettable dish.
  • Don't oversalt the initial toss—you're adding Parmesan (salty), garlic (sometimes salty depending on how you cook it), and the lemon juice concentrates other flavors. Taste as you go.
  • The lemon juice must hit the hot broccolini, not the cold one. The heat brings out the juice's brightness instead of just adding a sour note.
03 -
  • Slice your garlic thin and uniform so it crisps evenly; thick pieces cook unevenly and can burn while thin ones are still pale.
  • If you don't have an air fryer, roast the broccolini in a 220°C (425°F) oven on a rimmed sheet for 12–15 minutes, shaking halfway, until charred. The timing will be slightly longer but the result is nearly identical.
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