Pin it There's something almost magical about the moment when broccolini hits a hot air fryer basket—those little florets start to char and crisp up in ways that seem impossible in a regular pan. I discovered this salad quite by accident one evening when I had a bunch of broccolini that needed using and decided to throw it in my air fryer instead of steaming it like I normally would. The result was so vibrant and alive, with charred edges that tasted almost nutty, that I kept making it. Now it's become one of those dishes I reach for when I want something that tastes more impressive than the effort it takes.
I made this for a spring dinner party last year, and a friend who claims to hate vegetables asked for the recipe. That's when I realized this salad had transcended its humble origins—it wasn't about sneaking vegetables onto a plate, but about actually celebrating them in a way that made people stop and pay attention.
Ingredients
- Broccolini (400 g): Look for bunches with tight florets and tender stems, as these will char beautifully without becoming bitter.
- Olive oil (2 tbsp total): Use a good-quality oil you actually enjoy—it's one of only a few ingredients, so it matters.
- Garlic cloves (3, thinly sliced): Thin slices crisp up evenly and give you those golden chips that make people reach for seconds.
- Lemon (1, zested and juiced): Fresh lemon is non-negotiable here; it brightens everything and keeps the salad from feeling heavy.
- Kosher salt and black pepper: Season generously before air frying so the broccolini develops flavor, not just char.
- Red pepper flakes (1/4 tsp, optional): A pinch adds warmth without heat if you want a subtle kick.
- Parmesan cheese (40 g, shaved): Shaved curls look prettier and melt slightly into the warm broccolini, but grated works just fine.
- Toasted pine nuts (2 tbsp, optional): These add a buttery crunch that makes the salad feel more luxurious than it has any right to.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for 3 minutes so it's screaming hot when your broccolini goes in. This high heat is what gives you those beautiful charred edges.
- Coat the broccolini:
- Toss your trimmed broccolini with 1.5 tbsp olive oil, salt, and pepper in a large bowl, making sure every piece gets a light coating. Don't be shy with seasoning—this is your flavor base.
- Air fry until charred:
- Arrange the broccolini in a single layer in the basket and cook for 7–9 minutes, shaking halfway through. You're looking for blackened edges and tender stems that still have a bit of snap.
- Make the garlic chips:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat and add your thinly sliced garlic. Stir often and watch carefully—garlic burns fast, and you want golden, not brown. This takes about 1–2 minutes, then drain on paper towels to crisp up further.
- Bring it together:
- Transfer the hot broccolini to a serving platter and immediately drizzle with fresh lemon juice and scatter the zest on top. The heat helps the flavors meld together, and the acid cuts through the richness beautifully.
- Top and taste:
- Scatter your crispy garlic chips, shaved Parmesan, and toasted pine nuts over the top. Add a whisper of red pepper flakes if you like, then taste and adjust seasoning—sometimes it needs just a touch more salt.
- Serve right away:
- Serve immediately with lemon wedges on the side so people can add more brightness if they want. This dish is best when everything is still warm and the Parmesan is still slightly creamy.
Pin it The thing I love most about this dish is how it changed my mind about what a salad could be. I used to think salads needed lettuce and that warm components were weird, but now I reach for this whenever I want something that feels both comforting and refreshing at the same time.
The Magic of Air Fryer Vegetables
Air frying has completely transformed how I approach vegetables because the high heat and circulating air actually caramelize the edges in a way that's hard to achieve in a regular oven. With broccolini specifically, you get these charred, crispy florets while the stems stay tender, which is the best of both worlds. It's the difference between eating a vegetable because you should and eating one because you genuinely want it.
Flexibility and Variations
This salad is forgiving enough to adapt based on what you have on hand and what you're craving. You can swap broccolini for regular broccoli (though it'll take a minute or two longer), or try romanesco for a slightly nuttier flavor. The garlic chips are the real star, so that part I'd keep, but the pine nuts can become toasted almonds, walnuts, or even breadcrumbs if you're feeding someone with nut allergies.
Pairing and Serving Ideas
I've served this alongside grilled fish and it felt elegant, thrown into a grain bowl and it felt wholesome, and set out as part of a spread for brunch and it disappeared first. It works as a standalone light lunch, a side that makes everyone forget they're eating vegetables, or the opening act to a larger meal. The brightness of the lemon means it pairs beautifully with almost anything rich or savory.
- For a vegan version, use dairy-free Parmesan or top with toasted breadcrumbs instead.
- Make extra garlic chips if you're feeding a crowd—people will sneak them straight off the platter.
- Serve this while everything is still warm for the best flavor and texture contrast.
Pin it This is the kind of dish that reminds you why cooking at home matters—simple ingredients, minimal time, but the result tastes like you actually tried. It's proof that the best recipes don't need to be complicated.
Recipe FAQs
- → How do I achieve the perfect char on broccolini?
Cook broccolini in a preheated air fryer at 200°C (400°F) for 7–9 minutes, shaking halfway through for even charring and tender texture.
- → Can I substitute Parmesan cheese?
Yes, dairy-free Parmesan alternatives or nutritional yeast work well to maintain a savory and cheesy flavor for different diets.
- → What’s the purpose of garlic chips in this dish?
Thinly sliced garlic fried until golden adds a crispy texture and a rich, aromatic flavor that complements the broccolini.
- → Are pine nuts necessary for the dish?
Pine nuts are optional but recommended, adding a pleasant crunch and subtle nutty taste that enhances overall texture.
- → How can I make this dish vegan-friendly?
Replace Parmesan with a plant-based alternative or toasted breadcrumbs, and ensure all ingredients meet vegan standards.
- → What dishes pair well with charred broccolini salad?
This dish complements grilled chicken, fish, or can be served as part of a spring brunch for a light and fresh addition.