Pin There's something about the smell of garlic turning golden in a hot pan that makes you stop what you're doing. I discovered this salad by accident, honestly—I'd bought way too much broccolini at the farmers market and decided to throw it in the air fryer out of pure laziness. The moment those florets came out charred and almost blackened at the edges, I knew I'd stumbled onto something special. It became the salad I make when I want to impress people without actually fussing.
I made this for my sister last spring when she showed up unannounced with her partner, both of them suddenly vegetarian after years of her making fun of my plant-based experiments. I was mildly panicked until I remembered the broccolini in my fridge. Watching her take that first bite, then immediately go back for more while barely making eye contact—that's when I knew this recipe had officially converted someone.
Ingredients
- Broccolini, 400g (14 oz), trimmed: It's like broccoli's more elegant cousin with thinner stems that actually get tender instead of woody. Look for bunches with tight florets and vibrant green color, and don't skip the trimming—those bottom inch of stem can be tough.
- Olive oil, 2 tbsp: You need good oil here because it's doing the heavy lifting. Don't use your fancy stuff, but don't use the kind that tastes like cardboard either.
- Garlic cloves, 3, thinly sliced: The thinner you slice them, the more evenly they'll crisp up. A sharp knife and patience here means the difference between golden chips and burnt bitter bits.
- Lemon, 1, zested and juiced: Fresh is non-negotiable—bottled lemon juice tastes like disappointment in this recipe. Zest it before you juice it, trust me.
- Kosher salt, 1/2 tsp: It distributes more evenly than table salt and won't make things weirdly briny if you accidentally use too much.
- Freshly ground black pepper, 1/4 tsp: Pre-ground tastes stale after sitting in your cabinet. Grind it fresh right before you use it if you can.
- Red pepper flakes, 1/4 tsp (optional): This is optional, but it adds a whisper of heat that makes people ask what the secret is.
- Parmesan cheese, 40g (1.5 oz), shaved or grated: Shaved is more impressive-looking, grated is easier. Both work, but shaved catches the light better on the plate.
- Toasted pine nuts, 2 tbsp (optional): They add a buttery crunch, but they're expensive and easy to skip. If you can't find them, toasted almonds work in a pinch.
Instructions
- Get Your Air Fryer Ready:
- Preheat to 200°C (400°F) for 3 minutes. This matters more than you'd think—a properly hot air fryer gives you those charred, caramelized edges instead of pale sad broccolini.
- Coat the Broccolini:
- Toss 400g broccolini with 1.5 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a large bowl. Make sure every piece gets coated, but don't drown them—just enough oil to glisten.
- Air Fry Until Charred:
- Arrange the broccolini in a single layer in the basket and cook for 7–9 minutes, shaking halfway through. You want the edges blackened and crispy, the stems tender when you poke them with a fork. Don't be afraid of the char—that's where the flavor lives.
- Make the Garlic Chips:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat. Add 3 thinly sliced garlic cloves and stir often for about 1–2 minutes until they're golden and crisp. Watch them constantly—garlic goes from golden to burnt in about 30 seconds. Drain them on paper towels the moment they're done.
- Finish While Hot:
- Transfer the charred broccolini to a serving platter while it's still steaming. Drizzle with lemon juice from 1 lemon and sprinkle with zest while everything's hot so the lemon oil can soak in.
- Layer Everything Together:
- Scatter the crispy garlic chips and 40g shaved Parmesan over the top. Add 1/4 tsp red pepper flakes and 2 tbsp toasted pine nuts if using. Serve immediately with extra lemon wedges on the side.
Pin My mom tasted this once and asked if I'd started charging for meals, which is about the highest compliment she's ever given me. It was that moment I realized vegetables could actually be the reason people gather around the table, not just something you serve because you felt responsible.
Why Charred Is Everything
Charring transforms broccolini in a way that steaming or roasting at low temperatures just can't match. The high heat creates those caramelized, almost burnt edges that taste slightly sweet and deeply savory at the same time. It's the difference between a vegetable side dish and something you'd actually crave. The inside stays tender while the outside gets this incredible crispy texture that catches on your teeth. Once you've had truly charred broccolini, the pale, boiled kind feels like a waste of your time.
The Garlic Chip Secret
Those crispy garlic chips aren't just a garnish—they're the entire personality of this salad. Golden, thin, almost lacy garlic distributed throughout means every bite has that salty umami crunch. The trick is slicing them as thin as you can manage without turning your fingertips into shreds. I use the blade setting on my box grater sometimes because it forces consistency. The brief pan time is crucial; you're looking for that golden-amber color, not brown and definitely not black.
When to Serve This and With What
This salad is weirdly versatile, which is why it keeps showing up on my table. It's perfect alongside grilled fish because the lemon complements everything, great with roasted chicken, and honestly good enough to be the entire main event on a light dinner night. It also works as part of a spring brunch spread when you want something that feels intentional without being heavy. The only time it doesn't work is when you try to make it ahead—it's best served the moment it's finished, while the broccolini is still warm and the garlic is still crispy.
- Pair it with roasted salmon and you've got dinner.
- Serve it at room temperature as part of a picnic spread and it still holds its charm.
- Make extra garlic chips because people will pick at them like snacks while you're plating.
Pin This recipe taught me that sometimes the best meals are born from not having a plan. The simplest combinations—charred vegetable, crispy garlic, bright lemon, salty cheese—can be more satisfying than anything complicated. It's become the salad I make when I want people to know I care, without actually acting like I spent hours in the kitchen.
Recipe FAQ
- → What is the best way to char broccolini?
Using an air fryer at 200°C (400°F) for 7–9 minutes while shaking halfway produces tender, charred broccolini with a crisp texture.
- → How do I make crispy garlic chips?
Thinly slice garlic cloves and cook them in olive oil over medium heat until golden and crisp, about 1–2 minutes. Drain on paper towels to remove excess oil.
- → Can I substitute pine nuts in this dish?
Yes, toasted almonds or walnuts can be used to add a similar crunchy texture and nutty flavor.
- → Is there a dairy-free alternative for Parmesan?
For a vegan or dairy-free option, use plant-based Parmesan alternatives or toasted breadcrumbs to maintain texture and flavor.
- → What pairs well with this broccolini salad?
It complements grilled chicken, fish, or a spring brunch menu, adding a fresh, light element to the meal.