Save There's something about the sound of broccolini hitting a hot air fryer basket that makes me stop whatever else I'm doing in the kitchen. The first time I made this salad, I was honestly just trying to use up a bunch of broccolini before it wilted, but the way the edges turned almost black and crispy while the insides stayed tender completely changed how I think about vegetables. That char brings out a sweetness you don't expect, and when you finish it with bright lemon and those salty garlic chips, it becomes something people actually want to eat—not just tolerate as a side dish.
I remember bringing this to a spring potluck where everyone expected the usual mayo-based salads, and watching people go back for seconds of charred vegetables was oddly satisfying. My friend Marcus actually asked if I'd bought it from somewhere fancy, which made me laugh because it took me less time to make than the drive to that place would have been. That moment stuck with me—it's proof that simple ingredients treated right are more impressive than anything complicated.
Ingredients
- Broccolini (400 g): Look for stalks that are still firm with tight florets; avoid anything that's yellowing or feels slimy. The smaller, tender varieties cook faster and char more evenly than regular broccoli.
- Olive oil (2 tbsp total): Use something you actually like the taste of, not the cheapest bottle. The oil carries all the flavor here, so it's worth the upgrade.
- Garlic cloves (3), thinly sliced: Slice them thin and keep an eye on them while they cook—the line between golden and burned is about 30 seconds, and burned garlic tastes bitter and sad.
- Lemon (1, zested and juiced): Zest it before you juice it, or you'll regret it. Fresh lemon juice matters; bottled stuff tastes flat and chemical by comparison.
- Kosher salt (1/2 tsp) and black pepper (1/4 tsp): Season generously at the start, then taste as you go; you can always add more but you can't take it out.
- Red pepper flakes (1/4 tsp, optional): This adds a subtle kick without overwhelming the lemon and garlic, but leave it out if heat isn't your thing.
- Parmesan cheese (40 g), shaved: If you can find a block, shave it fresh with a vegetable peeler; it melts slightly from the warm broccolini and tastes nothing like the stuff in the green can.
- Toasted pine nuts (2 tbsp, optional): Toast them yourself in a dry pan for 2 minutes if you buy them raw; it wakes up their flavor and keeps them from tasting dusty.
Instructions
- Heat your air fryer:
- Set it to 200°C (400°F) and let it preheat for a full 3 minutes while you prep the broccolini. This gives you a properly hot basket so the vegetables char instead of steam.
- Season the broccolini:
- Toss the trimmed stalks with 1.5 tbsp olive oil, salt, and pepper in a large bowl, making sure every piece gets coated. The oil helps them brown and keeps them from sticking.
- Air fry until charred:
- Spread the broccolini in a single layer in the basket and cook for 7–9 minutes, shaking the basket halfway through. You're looking for dark, almost blackened edges and tender stalks; this is where the magic happens.
- Crisp the garlic:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat. Add the sliced garlic and stir constantly until it turns golden and crispy, about 1–2 minutes, then drain it on paper towels so it stays crunchy.
- Finish while hot:
- Transfer the charred broccolini to your serving platter straight from the air fryer. While it's still hot, drizzle with lemon juice and sprinkle with lemon zest, tossing gently to coat.
- Build the final dish:
- Scatter the crispy garlic chips and shaved Parmesan over the top. Add red pepper flakes if you want that heat, then scatter pine nuts if you're using them. Serve immediately with lemon wedges on the side.
Save There was an evening when I made this for my neighbor who'd just moved in, and we ended up talking on the back porch for two hours while the sun set. Food has this quiet power to open conversations and create space for people to relax, and this salad did exactly that—it was simple and good enough to fade into the background while something more important happened. That's when I realized this recipe isn't really about the ingredients; it's about giving yourself permission to cook something fast and beautiful without it needing to be complicated.
Why Air Frying Changes Everything
Before air fryers became a thing in my kitchen, I'd always oven-roast broccolini and forget about it, either pulling it out underdone or returning to find it dried out and bitter. The air fryer's concentrated heat and circulating air char the outside in minutes while keeping the inside tender, which honestly feels like cooking magic. The time savings alone—12 minutes total instead of 30—means this becomes something I actually make on regular weeknights instead of saving it for when I have time.
Flavor Combinations That Work
The beauty of this salad is that each element has a job: the char brings smokiness, the garlic adds savor and crunch, the lemon cuts through everything with brightness, and the Parmesan adds umami richness. They're not fighting each other; they're all supporting the broccolini and making it taste like it matters. I've tried swapping things around—adding caramelized onions, using aged balsamic, throwing in toasted almonds—and it works, but the original combination feels balanced in a way that feels almost effortless.
Making It Your Own
This recipe is forgiving in the best way, which means you can adapt it based on what you have or what you're craving. Add crispy chickpeas for protein, toss in shredded beetroot for earthiness, or finish with a drizzle of tahini if you want something richer. The framework—charred vegetables, acid, fat, crunch, umami—stays the same, but the details can shift.
- For a vegan version, swap the Parmesan for toasted breadcrumbs or nutritional yeast and you lose nothing in flavor.
- If pine nuts feel fancy or expensive, toasted almonds or walnuts work just as well and taste equally good.
- This salad pairs beautifully alongside grilled chicken, fish, or as part of a spring or summer brunch spread.
Save This salad taught me that you don't need a long ingredient list or complicated techniques to create something that tastes like you put real thought into it. It's the kind of recipe that quietly becomes a regular, a dish you find yourself making again and again because it works.
Recipe FAQs
- → How do I achieve the perfect char on broccolini?
Use an air fryer preheated to 200°C (400°F) and cook the broccolini for 7–9 minutes, shaking halfway for even charring and tenderness.
- → Can I make the garlic chips ahead of time?
Yes, garlic chips can be prepared in advance and stored in an airtight container to maintain crispness until serving.
- → What are good substitutions for Parmesan cheese?
For a dairy-free option, use plant-based Parmesan alternatives or toasted breadcrumbs to maintain texture and flavor.
- → How can I add extra crunch to this salad?
Toasted pine nuts are an excellent choice, and you may also add toasted almonds or walnuts for more texture variety.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, but be sure to check all labels for any cross-contamination warnings.