Charred Broccolini Salad (Print Version)

Air-fried broccolini with garlic chips, lemon zest, and Parmesan for a light and tasty side or main dish.

# Components:

→ 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 - 1 lemon, zested and juiced
06 - 0.5 tsp kosher salt
07 - 0.25 tsp freshly ground black pepper
08 - 0.25 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 and let it warm for 3 minutes.
02 - In a large bowl, toss broccolini with 1.5 tablespoons of olive oil, kosher salt, and freshly ground black pepper.
03 - Place the broccolini in a single layer inside the air fryer basket. Cook for 7 to 9 minutes, shaking the basket halfway through cooking, until the broccolini is charred and tender.
04 - While broccolini cooks, heat remaining 0.5 tablespoon olive oil in a small skillet over medium heat. Add sliced garlic and sauté, stirring frequently, until golden and crisp, approximately 1 to 2 minutes. Drain on paper towels.
05 - Transfer the charred broccolini to a serving platter. While still warm, drizzle with lemon juice and sprinkle with lemon zest. Toss gently to combine.
06 - Scatter garlic chips and Parmesan cheese over the broccolini. Add red pepper flakes and toasted pine nuts if desired.
07 - Serve immediately with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The air fryer does all the heavy lifting—charring the broccolini perfectly in under 10 minutes without heating up your kitchen.
  • That garlic chip moment is pure theater; watching thin slices turn golden and crispy in butter feels like a small victory every single time.
  • It's the kind of side dish that somehow steals the show, whether it's sitting next to grilled fish or standing alone as a light dinner.
02 -
  • The garlic burns faster than you think—watch it like you're defusing a bomb, because the difference between golden-crispy and blackened-bitter is about 30 seconds.
  • Don't skip shaking the air fryer basket halfway through; it's the only thing between even charring and pale spots that taste like steamed broccoli.
  • If your Parmesan is cold from the fridge, it won't melt into the warm broccolini the way it should; let it sit on the counter for a few minutes first.
03 -
  • A microplane is worth its weight in gold for zesting lemon—it captures the bright oils without any of the bitter white pith underneath.
  • Pat the broccolini dry after trimming; any excess moisture will steam instead of char, and you want that golden, crispy edge more than anything.
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