Save There's something about the smell of garlic turning golden in hot oil that stops me mid-conversation every single time. I discovered this broccolini salad on a Tuesday afternoon when I had exactly twelve minutes before guests arrived and nothing ready. The air fryer had been sitting on my counter for weeks, so I figured why not, and what came out was this incredible mix of charred, almost-burnt broccolini with crispy garlic chips that tasted like tiny flavor bombs. The lemon hit next, bright and sharp, cutting through everything in the most satisfying way. Now I make it constantly, sometimes even when I don't have anyone to impress.
I made this for a casual spring lunch once, and my friend who usually picks around salads kept going back for more broccolini. She said it didn't taste like health food, and I think that's the highest compliment a vegetable side can get. That moment cemented it for me—this isn't a salad you eat because you should, it's one you eat because you actually want to.
Ingredients
- Broccolini, 400 g: Look for bunches with firm, tight florets and no yellowing. Trim the woody ends by about an inch, and don't worry about cutting the pieces smaller—they shrink when charred.
- Olive oil, 2 tbsp: Use good olive oil here since it's tasted directly. I learned the hard way that cheap oil tastes thin and bitter once it's charred.
- Garlic cloves, 3: Slice them thin and evenly so they cook at the same speed, otherwise some burn while others stay soft.
- Lemon: Buy one that feels heavy for its size, which means more juice. The zest matters as much as the juice here.
- Kosher salt and freshly ground black pepper: Don't skip grinding your own pepper; the difference is real.
- Red pepper flakes, 1/4 tsp: Optional but worth it—they add heat without making it spicy in a bad way.
- Parmesan cheese, 40 g: Shaved is prettier, grated is easier. Use a microplane if you have one; it makes the shreds delicate and they melt slightly from the warm broccolini.
- Pine nuts, 2 tbsp: Toasted adds crunch that keeps the salad from feeling soft. Toast them yourself in a dry pan for two minutes if they came raw.
Instructions
- Heat the air fryer and prep the broccolini:
- Set your air fryer to 200°C (400°F) and let it preheat for a full three minutes—this matters more than you'd think. While it heats, toss your trimmed broccolini in a bowl with 1.5 tbsp olive oil, salt, and pepper, making sure every piece gets coated.
- Char the broccolini until the edges blacken:
- Spread the broccolini in a single layer in the basket, then cook for seven to nine minutes, shaking the basket halfway through. You're looking for charred, almost-burnt edges and tender stems—this is what makes it taste special, not just steamed.
- Make crispy garlic chips while the broccolini cooks:
- In a small skillet over medium heat, warm the remaining half tablespoon of oil, add your thinly sliced garlic, and stir constantly. It goes from pale to golden to burnt in about ninety seconds, so watch it closely. As soon as it turns golden, pull it off the heat and drain the chips on paper towels where they'll crisp up even more.
- Finish while everything is still hot:
- Transfer the hot broccolini to your serving platter, drizzle with fresh lemon juice, and scatter the zest over top while tossing gently. The warmth helps the Parmesan soften slightly. Scatter the garlic chips and shaved Parmesan on top, add red pepper flakes if you're using them, and crown it with toasted pine nuts.
- Serve immediately:
- This is best eaten right away while the broccolini is still warm and the garlic chips are crispy. Set extra lemon wedges on the side so people can add brightness if they want.
Save I had a moment recently where someone asked if the garlic chips were homemade, and the pride I felt was probably disproportionate. But that's when I realized this salad does something most sides don't—it tastes intentional, like you actually cared about every component instead of just throwing things together. That matters.
Why Air Fryer, Not a Sheet Pan?
An air fryer gets hotter and circulates heat more aggressively than your oven, which means the broccolini actually chars instead of just roasting. I tried a sheet pan version once and the broccolini came out tender but pale, missing that crucial burnt flavor. The air fryer also cooks everything in half the time, which is worth it alone on busy nights.
The Magic of Garlic Chips
Buying pre-minced garlic or garlic powder would technically be faster, but it would change the entire eating experience. Fresh garlic slices that you crisp yourself taste sharp and almost sweet, and they have actual texture—they break between your teeth instead of just dissolving. Plus the kitchen smells incredible while they cook, which is a bonus side effect nobody mentions.
Variations and Flexibility
This salad is more adaptable than it looks at first glance. I've made it vegan by swapping the Parmesan for toasted breadcrumbs or dairy-free flakes, and honestly it still tastes good because the garlic and lemon do most of the work. Almonds and walnuts work just as well as pine nuts if that's what you have on hand, and it pairs beautifully alongside grilled chicken, fish, or as part of a spring brunch spread.
- For a heartier meal, serve this alongside a piece of grilled salmon or roasted chicken breast.
- Add a fried egg on top if you want to turn it into a standalone lunch.
- Make it the day before minus the dressing and walnuts, then finish it fresh when you're ready to eat.
Save This salad has quietly become my go-to when I want something that tastes like I spent way more effort than I actually did. It's the kind of recipe that lives in the weeknight dinner rotation but good enough to serve when people come over.
Recipe Help
- → How do I achieve a perfect char on broccolini?
Air fry broccolini at 400°F for 7–9 minutes, shaking halfway to ensure even cooking and charring without burning.
- → Can I substitute Parmesan cheese?
Yes, use dairy-free Parmesan alternatives or sprinkle toasted breadcrumbs for a vegan-friendly option.
- → What is the purpose of garlic chips in this dish?
Thinly sliced and crisped garlic adds a crunchy texture and deep savory flavor that complements the broccolini's earthiness.
- → Are pine nuts necessary for this preparation?
Pine nuts are optional; they provide a nutty crunch but can be omitted or replaced with toasted almonds or walnuts.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container for up to 2 days; reheat gently to preserve texture and flavor.