Charred Broccolini Salad (Printable)

Air-fried broccolini tossed with garlic chips, lemon zest, and Parmesan for a fresh, flavorful dish.

# What You Need:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 2 tbsp olive oil
03 - 3 garlic cloves, thinly sliced

→ Seasonings & Flavor

04 - 1 lemon, zested and juiced
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp red pepper flakes (optional)

→ Cheese

08 - 1.5 oz Parmesan cheese, shaved or grated

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)
10 - Extra lemon wedges, for serving

# Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a large bowl, toss the broccolini with 1.5 tbsp olive oil, kosher salt, and black pepper.
03 - Place the broccolini in a single layer in the air fryer basket and cook for 7 to 9 minutes, shaking halfway through, until tender and charred.
04 - While broccolini cooks, heat 0.5 tbsp olive oil in a small skillet over medium heat. Add garlic slices and cook, stirring frequently, for 1 to 2 minutes until golden and crisp. Drain on paper towels.
05 - Transfer the hot broccolini to a serving platter. Drizzle with lemon juice, sprinkle with lemon zest, and toss gently.
06 - Scatter garlic chips and Parmesan cheese over the broccolini. Add red pepper flakes and toasted pine nuts if desired.
07 - Serve immediately accompanied by extra lemon wedges.

# Expert Advice:

01 -
  • The broccolini gets actually charred and crispy on the edges, not just steamed into submission like some vegetables.
  • Garlic chips are your secret weapon—they're crunchier and more flavorful than anything you'd sprinkle from a jar.
  • Ready in twenty minutes from fridge to table, which means you can pull this together on a weeknight without stress.
  • It tastes fancy enough for dinner guests but simple enough that you won't overthink it.
02 -
  • Don't skip the halfway shake in the air fryer—it's the difference between evenly charred and unevenly cooked.
  • Lemon juice on hot broccolini tastes completely different than cold broccolini, so timing this last step makes the whole dish brighter.
  • Garlic burns fast enough that standing there and watching it is non-negotiable, but it also only takes about ninety seconds from start to golden perfection.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes right before serving—they taste infinitely better than pre-toasted ones sitting in a bag.
  • If your broccolini stems are particularly thick, halve them lengthwise so they cook at the same speed as the florets.
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