Save There's something almost primal about watching broccolini char in the air fryer, the florets turning dark and crispy while the stems stay tender. I discovered this salad on a Tuesday evening when I had exactly four vegetables in the crisper drawer and zero motivation to cook something complicated. What started as a desperate weeknight solution became something I now make on purpose, especially when I want people to understand that simple ingredients—oil, heat, garlic, lemon—can create something unexpectedly craveable.
I made this for a Sunday dinner party where one guest mentioned she was trying to eat more vegetables, and watching her go back for thirds of what she thought was 'just a side' taught me something important about how we plate simple food. The garlic chips disappeared first, then people started scraping the lemon-dressed leaves off the serving platter with their forks.
Ingredients
- Broccolini, 400g (14 oz), trimmed: Choose smaller bunches with tight florets; they char faster and more evenly than large broccoli crowns.
- Olive oil, 2 tbsp total: Good quality matters here since it's one of only five flavor components—I use a fruity extra virgin.
- Garlic cloves, 3, thinly sliced: Slice them yourself rather than using pre-minced; the chips stay intact and crisp better.
- Lemon, 1, zested and juiced: Fresh lemon is non-negotiable; bottled juice tastes flat against the char.
- Kosher salt, 1/2 tsp, and black pepper, 1/4 tsp: Season the broccolini before cooking, not after, so it penetrates rather than just sits on top.
- Red pepper flakes, 1/4 tsp (optional): A whisper of heat that wakes everything up without overwhelming.
- Parmesan cheese, 40g (1.5 oz), shaved: Use a microplane or vegetable peeler to create thin shards that melt slightly from the heat.
- Toasted pine nuts, 2 tbsp (optional): These add richness and crunch; toast them yourself if possible for deeper flavor.
Instructions
- Heat your air fryer properly:
- Preheat to 200°C (400°F) for the full 3 minutes—this matters more than you'd think for getting that initial sear on the broccolini.
- Dress before the heat:
- Toss the broccolini with 1.5 tbsp oil, salt, and pepper in a bowl, letting the seasoning coat every piece evenly. Don't skip this step.
- Create the char:
- Spread broccolini in a single layer in the basket, leaving some space between pieces. Air fry for 7–9 minutes, shaking the basket halfway through—you want the edges dark and crispy, not burnt.
- Make garlic chips simultaneously:
- While the broccolini cooks, heat the remaining 0.5 tbsp oil in a small skillet over medium heat, add your sliced garlic, and stir almost constantly. They go from golden to bitter in seconds, so pull them off as soon as they're amber and drain them on paper towels.
- Finish hot:
- Transfer the charred broccolini to a serving platter while still warm. Drizzle with fresh lemon juice and scatter the zest over top, then add the garlic chips and Parmesan shards. The heat will soften the cheese just slightly.
- Serve right away:
- Add red pepper flakes and pine nuts if using, with extra lemon wedges on the side for people who want more brightness.
Save This dish taught me that vegetables don't need to be complicated to be memorable. A colleague who claimed she "didn't really like broccolini" came back to the kitchen asking what I'd done differently, and I realized it wasn't the vegetable itself—it was the technique and the respect shown through proper seasoning.
Why Air Frying Changes Everything
An air fryer is essentially a very efficient convection oven that blasts hot air at high speed, and with vegetables, this creates the kind of caramelization you'd normally need an extremely hot skillet or broiler to achieve. The circulating heat also means the broccolini cooks from all angles simultaneously, so you get tender insides without having to stand over it. I've tried making this under a broiler and it works, but the air fryer's consistency is why I return to it every time.
Building Flavor Through Contrast
This salad works because it plays with texture and taste—charred and savory against bright and acidic, crispy against tender, umami against fresh. It's the kind of balance that keeps you reaching for another bite rather than setting your fork down after a polite taste.
Making It Your Own
The beauty of this recipe is how forgiving it is to improvisation. I've added different cheeses, swapped the pine nuts for almonds or walnuts, even crumbled crispy shallots instead of garlic when that's what I had. One winter I tossed in some crispy chickpeas and called it dinner rather than a side.
- For a vegan version, toasted breadcrumbs or dairy-free Parmesan creates a similar textural richness.
- Add a soft-boiled egg on top and you've moved from side dish to lunch.
- Make it ahead and serve at room temperature as part of a cold vegetable spread.
Save This is the kind of recipe that proves you don't need a long ingredient list or complicated techniques to create something worth making again and again. Serve it warm, serve it at room temperature, put it in a lunch box—it's ready to go wherever you need it.
Recipe Questions & Answers
- → How do I achieve the perfect char on broccolini?
Preheat the air fryer and cook the broccolini in a single layer, shaking halfway, to ensure even charring and tender texture.
- → Can I substitute the Parmesan cheese?
Yes, for a dairy-free option, use a plant-based cheese alternative or sprinkle toasted breadcrumbs for similar texture and flavor.
- → What adds crispiness to the dish?
Thinly sliced garlic cooked until golden creates crispy chips that add a delightful crunch and rich flavor.
- → Are pine nuts necessary in the dish?
Pine nuts are optional but provide a nutty crunch that complements the broccolini and garlic beautifully.
- → How should this dish be served?
Serve immediately with extra lemon wedges for added brightness, as a refreshing side or light meal.