Charred Broccolini Salad (Print Version)

A fresh salad featuring charred broccolini, crispy garlic, zesty lemon, and Parmesan cheese, perfect for any meal.

# 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 - Zest and juice of 1 lemon
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 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

# Directions:

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

# Expert Tips:

01 -
  • The broccolini gets caramelized and crispy in just minutes, with zero fussing or oil splatter on your stovetop.
  • It tastes restaurant-quality but comes together faster than ordering takeout, and it works for weeknight dinners or when you want to impress at a casual gathering.
  • You can make it vegetarian, vegan, or gluten-free without any awkward substitutions that feel like compromises.
02 -
  • Don't skip the halfway shake in the air fryer—I learned this the hard way when one side came out pale and the other nearly burned. The movement ensures even charring on all sides.
  • Add the lemon juice while the broccolini is still hot so it absorbs the brightness; cold broccolini with cold lemon tastes flat and separated.
  • Make the garlic chips just before serving because they lose their crispness fast, especially if the broccolini releases any steam when you toss it.
03 -
  • Slice your garlic thin and uniform so it cooks evenly and crisps at the same time instead of some pieces staying soft while others burn.
  • If you don't have an air fryer, a high-heat skillet works—just cook the broccolini in batches over medium-high heat for 5–6 minutes until charred, which gives you more control over the browning.
  • Make sure your Parmesan is cold from the fridge when you shave it; warm cheese tears instead of shaving into clean, delicate pieces.
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