Pin It Last summer, my neighbor brought over a bag of broccolini from her garden, and I had no idea what to do with it. I threw it in the air fryer on a whim, and something magical happened—the edges turned deep golden-brown while the inside stayed tender and bright. That's when I realized charring vegetables wasn't about overcooking; it was about bringing out a hidden sweetness. Now I make this salad whenever I want something that tastes fancy but feels effortless.
I served this at a spring potluck last April, and three people asked for the recipe before they'd even finished eating. What surprised me most wasn't the compliments—it was watching someone who claimed to hate vegetables pile their plate high. The crispy garlic chips and that squeeze of fresh lemon seemed to flip a switch in how people thought about broccolini.
Ingredients
- Broccolini: Use the whole stem if it's tender; that's where the sweetness hides. Trim just the dried-out bottom inch.
- Olive oil: Don't skimp here—you want enough to coat every floret so it can char properly without drying out.
- Garlic cloves: Slice them thin so they go from raw to golden in just a couple of minutes. Too thick and they'll burn before crisping.
- Lemon: Fresh lemon juice added after cooking keeps that bright, grassy note that gets muted if you add it too early.
- Kosher salt and black pepper: Season before the air fryer so the salt has time to draw out moisture and help with that beautiful char.
- Red pepper flakes: A pinch adds a whisper of heat that wakes up your palate without overwhelming the delicate greens.
- Parmesan cheese: Shave it with a vegetable peeler if you want dramatic curls, or grate it fine if you prefer it to cling to every piece.
- Pine nuts: Toasting them yourself in a dry pan for just two minutes makes them taste twice as good as the pre-toasted ones.
Instructions
- Fire up the air fryer:
- Preheat to 200°C (400°F) for 3 minutes so the basket is screaming hot when your broccolini hits it. That heat is your secret to those beautiful charred edges.
- Oil and season the greens:
- Toss the broccolini with olive oil, salt, and pepper in a large bowl, making sure every piece gets a light coat. Don't be shy; the oil is what creates the char.
- Char the broccolini:
- Lay everything in a single layer in the basket and cook for 7 to 9 minutes, shaking halfway through. You'll see the tips turning dark and crispy—that's exactly what you're after.
- Toast the garlic:
- While the broccolini cooks, warm the remaining olive oil in a small skillet over medium heat and add your thin garlic slices. Stir constantly for about 1 to 2 minutes until they turn golden and smell incredible, then drain them on a paper towel before they go bitter.
- Finish and serve:
- Transfer the hot broccolini to your serving platter, squeeze fresh lemon juice over it, sprinkle the zest, and toss gently. Top with crispy garlic, shaved Parmesan, red pepper flakes, and pine nuts if you're using them, then serve right away with extra lemon wedges.
Pin It My favorite thing about this salad is that it works alone as a light lunch or nestled on a plate next to grilled fish. It's become my go-to when I want to bring a vegetable dish somewhere but don't want to show up with something fussy or heavy.
Why the Air Fryer Changes Everything
The air fryer's intense, circulating heat caramelizes the outside of the broccolini while the inside stays juicy and tender. You get restaurant-quality char without heating up your whole kitchen or standing over a hot pan. Once you've tasted air-fried vegetables, you'll never look at steamed broccoli the same way again.
Turning This Into a Meal
On its own, this makes a gorgeous side dish or a light lunch for one. But it's also brilliant alongside roasted salmon, grilled chicken, or even tossed warm into a grain bowl with feta and fresh herbs. The crispy garlic and bright lemon feel generous enough that they make whatever else you're serving taste better.
Small Tweaks That Matter
If you don't have pine nuts, toasted almonds or walnuts bring the same satisfying crunch. For a vegan version, swap the Parmesan for nutritional yeast or toasted panko breadcrumbs, which gets crispy and nutty in its own way. You can also add a small drizzle of balsamic glaze or a sprinkle of fleur de sel at the very end if you want to get fancy.
- Make sure your broccolini is dry before it goes in the air fryer so the oil can do its job instead of steaming.
- If you have thick broccolini stems, split them lengthwise so they cook at the same speed as the florets.
- Serve this warm or at room temperature—both versions are delicious, though warm hits differently when the garlic is still fragrant.
Pin It This simple salad taught me that the best recipes aren't the most complicated—they're the ones that highlight what you're cooking with honesty and a little heat. Once you taste this, you'll want to make it again and again.
Recipe FAQs
- → How do I get the broccolini nicely charred?
Preheat the air fryer to 200°C (400°F) and cook the broccolini for 7–9 minutes, shaking the basket halfway to ensure even charring and tenderness.
- → Can I substitute Parmesan cheese?
Yes, for dairy-free alternatives, use plant-based Parmesan or toasted breadcrumbs to maintain flavor and texture contrast.
- → What’s the best way to make crispy garlic chips?
Thinly slice garlic cloves and cook them in olive oil over medium heat, stirring frequently until golden and crisp, about 1–2 minutes.
- → Can I add nuts to this dish?
Toasted pine nuts add crunch and complement the flavors well; toasted almonds or walnuts work as tasty alternatives.
- → Is this dish suitable for special diets?
Yes, it’s vegetarian and gluten-free. For a vegan option, substitute Parmesan with a dairy-free alternative.