Save There's something magical about the first time you char vegetables in an air fryer—I was skeptical, honestly, until I watched broccolini transform into crispy-edged jewels in just minutes. My kitchen filled with this nutty, almost toasted aroma that made everyone pause mid-conversation to ask what I was cooking. That's when I knew this simple salad was going to become a regular in my rotation, especially on those evenings when I wanted something that felt fancy but required almost no fuss.
I made this for my sister's Easter brunch last spring, and she actually set down her fork to ask for the recipe mid-bite—something she never does. The lemon brightness cut through the richness perfectly, and having it ready to serve hot meant I could focus on other dishes instead of being stuck at the stove. It became the dish people actually finished instead of politely pushing around their plates.
Ingredients
- Broccolini (400 g): Look for bunches with tightly clustered florets and tender stems; thicker broccolini needs slightly longer cooking, while thinner pieces char faster.
- Olive oil (2 tbsp total): Use good quality oil—it's one of only a few ingredients, so it actually matters here.
- Garlic cloves (3, thinly sliced): Slice them yourself rather than using pre-minced; you want distinct chips that crisp up individually, not garlic mush.
- Lemon (1, zested and juiced): Zest it before cutting to avoid wasting any, and use the juice while the broccolini is still hot so it absorbs the brightness.
- Kosher salt and black pepper: These are your foundation; don't skip seasoning at the start, even though you'll taste again after charring.
- Red pepper flakes (1/4 tsp, optional): Add this if you want a subtle heat that doesn't overwhelm, or leave it out if serving to people who prefer milder flavors.
- Parmesan cheese (40 g, shaved): Shave it with a vegetable peeler for texture, or grate it finely if that's easier—both work, but shaved pieces stay visible and luxurious.
- Pine nuts (2 tbsp, toasted, optional): Toast them yourself in a dry pan for 2–3 minutes if you have time; store-bought toasted ones work too but freshly toasted tastes noticeably better.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for 3 minutes—this matters because you want immediate heat contact for charring, not a slow warm-up. I learned this the hard way when my first batch came out pale and steamed.
- Coat the broccolini:
- Toss the 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 the salt; it helps create those crispy, savory edges.
- Char until golden:
- Spread the broccolini in a single layer in the air fryer basket and cook for 7–9 minutes, shaking the basket halfway through. You're looking for dark char marks and slightly shriveled florets—that's where the flavor is.
- Make crispy garlic chips:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat and add your sliced garlic. Stir constantly and watch carefully; garlic burns faster than you'd think, and the window between golden and burnt is maybe 30 seconds.
- Build the salad:
- Transfer the hot broccolini to a serving platter and immediately drizzle with lemon juice and scatter the zest over everything—the heat helps the lemon flavors meld in. This is not a step to skip or do later.
- Add the finishing touches:
- Top with your drained garlic chips, shaved Parmesan, red pepper flakes if using, and toasted pine nuts. Serve right away with extra lemon wedges on the side so people can adjust the brightness to their taste.
Save What I love most about this salad is that moment when someone who claims they don't really like vegetables takes a second bite because they're genuinely surprised by how delicious charred broccolini tastes. It's such a small dish, but it changed how I think about side dishes—they don't have to be boring or forgettable.
Why Air Frying Changes Everything
Air fryers get a lot of hype, but for vegetables specifically, they're genuinely different from roasting in a traditional oven. The concentrated heat creates char and crispiness in a fraction of the time, and because there's less moisture floating around, everything stays crispy instead of getting steamed. Once I figured this out, vegetables went from being something I made because I felt obligated to actually being dishes I wanted to cook.
Variations and Swaps That Work
I've made this with regular broccoli florets when broccolini wasn't available, and it's still excellent—just add a couple minutes to the cooking time. The beauty of this recipe is how flexible it is; I've added crispy chickpeas for protein, swapped the Parmesan for shaved pecorino, and even stirred in fresh herbs like mint or basil right before serving. The core method stays the same, and the results are always different and delicious depending on what you're in the mood for.
Serving Ideas and Kitchen Moments
This works as a vegetable side for grilled fish or roasted chicken, sits beautifully on a spring brunch table, or honestly stands alone as a light lunch if you're eating it for one. I've served it at room temperature the next day and it's still good, though the garlic chips lose some crispness—a good reminder that this is really meant to be eaten fresh. For a vegan version, skip the Parmesan and use toasted breadcrumbs or more pine nuts for that savory, crunchy element.
- Prep all your ingredients before the air fryer starts—there's no time to scramble once cooking begins.
- If you don't have an air fryer, a 220°C oven works too; just add 2–3 extra minutes to the cooking time.
- Make extra garlic chips; they disappear faster than you'd expect and they're good on almost everything.
Save This salad taught me that sometimes the most impressive dishes come from understanding how to treat simple ingredients with a little attention and technique. It's the kind of recipe I find myself making again and again, not because it's complicated, but because it's genuinely delicious every single time.
Recipe FAQs
- → How do I achieve the perfect char on broccolini?
Air frying at 200°C (400°F) for 7–9 minutes, shaking halfway, ensures broccolini turns tender with a desirable char.
- → Can I substitute Parmesan for a vegan option?
Yes, replace Parmesan with dairy-free cheese or toasted breadcrumbs for similar texture and flavor.
- → What adds crunch to this salad?
Crispy garlic chips and optional toasted pine nuts provide a delightful crunchy contrast.
- → Is lemon juice added before or after cooking broccolini?
Lemon juice and zest are drizzled over the broccolini after it’s cooked to maintain brightness.
- → What tools are needed for this preparation?
An air fryer, small skillet for garlic, a large bowl for tossing, tongs, and a grater or microplane are required.