Save There's something about the smell of garlic turning golden in hot oil that makes you forget you're cooking vegetables. I discovered this salad almost by accident one evening when I had some beautiful broccolini and a new air fryer I was determined to master. What emerged was this gorgeous, charred-at-the-edges wonder that tasted nothing like the steamed broccoli of my childhood—it was snappy, complex, and somehow felt indulgent enough to serve at a dinner party.
I made this for my mother-in-law last spring, and she actually asked for the recipe—something that had never happened before. What got her, I think, was how the warm broccolini soaks up that fresh lemon juice while the Parmesan gets all soft and creamy against the heat. She's since made it three times and texted me a photo of her version with toasted breadcrumbs instead of Parmesan because she was cooking for a vegan friend.
Ingredients
- Broccolini, 400 g (14 oz), trimmed: This vegetable is less dense than regular broccoli, so it chars beautifully in the air fryer without getting woody. Buy it a day or two before cooking for the best texture.
- Olive oil, 2 tbsp total: You're using two separate batches here—one to coat the broccolini before cooking, one to fry the garlic—so don't skip either.
- Garlic cloves, 3, thinly sliced: The thinner your slices, the crispier they become. I use a sharp knife or sometimes a mandoline, but watch your fingers.
- Lemon, 1, zested and juiced: Don't zest after you juice it; zest first, then juice. You need both the brightness of the juice and the fragrant oils in that zest.
- Kosher salt, 1/2 tsp: Kosher salt has larger crystals and tastes less intense than table salt, so it seasons more evenly here.
- Freshly ground black pepper, 1/4 tsp: Grind it yourself right before cooking if you can; pre-ground pepper loses its sharp edge.
- Red pepper flakes, 1/4 tsp (optional): This adds a whisper of heat that wakes up everything else without overwhelming the delicate lemon and garlic.
- Parmesan cheese, 40 g (1.5 oz), shaved or grated: Buy a wedge and shave it with a vegetable peeler for bigger flakes, or grate it fine—both work, just feel different on the palate.
- Toasted pine nuts, 2 tbsp (optional): Toast them yourself in a dry skillet for a few minutes if they came raw. The nutty warmth completely changes the dish.
Instructions
- Heat your air fryer:
- Preheat to 200°C (400°F) for about 3 minutes. This matters more than you'd think—a cold air fryer means the broccolini steams instead of chars.
- Coat the broccolini:
- In a large bowl, toss the trimmed broccolini with 1.5 tbsp of olive oil, salt, and pepper until every piece is lightly glossy. You want a light coat, not a puddle.
- Char in the air fryer:
- Arrange the broccolini in a single layer in the basket—if pieces overlap too much, they'll steam instead of getting those beautiful charred edges. Cook for 7–9 minutes, shaking the basket halfway through. You'll know it's done when the florets are darkened at the tips and the stems are tender when pierced.
- Make crispy garlic:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat. Add the thin garlic slices and stir them almost constantly—this takes about 1–2 minutes and you can't walk away. The moment they turn golden, pour everything onto a paper towel to drain. They'll crisp up as they cool.
- Finish with brightness:
- Transfer the hot charred broccolini to a serving platter. While it's still steaming, drizzle with fresh lemon juice and sprinkle the zest over everything, tossing gently so the lemon coats every piece.
- Layer on richness:
- Scatter the crispy garlic chips, then the Parmesan shavings, over the warm broccolini. Add red pepper flakes if you like a hint of heat, and the toasted pine nuts if you have them. Taste as you go and adjust the salt or lemon to your preference.
- Serve immediately:
- This is best eaten right after assembly while the broccolini is still warm and the Parmesan is still soft. Have extra lemon wedges on the table for anyone who wants more brightness.
Save There's a moment, right when you pull the broccolini out and it's still steaming, where you realize that something this simple—just vegetables and heat and a few pantry staples—can actually feel luxurious. That's when I knew this recipe had staying power.
The Air Fryer Advantage
Air frying gives you something a stovetop pan can't quite match: that intense, concentrated heat from all sides that creates char without drying things out. The broccolini develops this almost crispy exterior while staying tender inside, and it happens fast. If you don't have an air fryer, you can roast this in a 220°C (425°F) oven for about 12–15 minutes, stirring once, though the texture won't be quite as dramatically charred.
Building Flavor in Layers
This salad works because nothing overwhelms anything else. The lemon doesn't scream, the garlic isn't overpowering, the Parmesan melts into the warm broccolini rather than sitting on top as a topping. Each element—the char, the lemon zest, the umami of the garlic, the salt of the cheese—arrives at a different moment and catches your palate at a different angle. It's why this tastes so much more interesting than it has any right to, given that the ingredient list is almost embarrassingly short.
Making It Your Own
I've made this a dozen different ways depending on what was in my kitchen and who I was cooking for. Sometimes I add a splash of balsamic vinegar for deeper notes. Once, I substituted shredded pecorino for the Parmesan and loved the sharper bite. A friend made it vegan by swapping in crispy toasted breadcrumbs where the cheese would go, and it was genuinely fantastic—the breadcrumbs picked up that garlic-infused oil and became this crunchy, savory element all on their own.
- Toss in crispy chickpeas or white beans if you want to turn this into more of a main course.
- A pinch of Aleppo pepper or sumac instead of red pepper flakes adds an entirely different kind of brightness.
- Leftovers are actually good cold the next day if you reheat them gently—perfect for lunch over some creamy hummus or a grain.
Save This salad is proof that the best dishes often come from constraints rather than abundance. It's become my default side, my go-to when I want something that tastes special but asks nothing of me. Serve it warm, serve it proud.
Kitchen Tips & Answers
- → How do you achieve the charred texture on broccolini?
Air-frying the broccolini at 200°C for 7–9 minutes creates a tender, slightly crispy char by circulating hot air evenly, enhancing flavor without deep frying.
- → What is the best way to make garlic chips crispy?
Slicing garlic thinly and sautéing in olive oil over medium heat until golden ensures a crunchy texture and rich taste without burning.
- → Can this dish be made vegan without losing flavor?
Yes, replacing Parmesan with dairy-free alternatives or toasted breadcrumbs keeps a savory, textured finish while maintaining the dish’s bright profile.
- → What do the lemon zest and juice contribute?
The lemon adds a fresh, zesty brightness that balances the rich Parmesan and crispy garlic, lifting the overall flavor profile.
- → Are pine nuts essential to this dish?
Pine nuts are optional but add a delightful crunch and subtle nuttiness that complements the other ingredients beautifully.