Charred Broccolini Salad Mix (Printable)

Air-fried broccolini with garlic chips, lemon zest, and Parmesan for a bright, light dish.

# What You'll Need:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 2 tbsp olive oil
03 - 3 garlic cloves, thinly sliced

→ Seasonings & Flavor

04 - 1 lemon, zested and juiced
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp red pepper flakes (optional)

→ Cheese

08 - 1.5 oz Parmesan cheese, shaved or grated

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)
10 - Extra lemon wedges for serving

# Directions:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a large bowl, combine broccolini with 1.5 tablespoons olive oil, kosher salt, and black pepper; toss to coat evenly.
03 - Arrange broccolini in a single layer in the air fryer basket. Cook for 7 to 9 minutes, shaking the basket halfway through, until tender and charred.
04 - While broccolini cooks, heat remaining 0.5 tablespoon olive oil in a small skillet over medium heat. Add sliced garlic and cook, stirring frequently, until golden and crisp, about 1 to 2 minutes. Drain on paper towels.
05 - Transfer hot broccolini to a serving platter. Drizzle with lemon juice, sprinkle lemon zest, and toss gently to combine.
06 - Scatter garlic chips and Parmesan cheese over broccolini. Optionally, add red pepper flakes and toasted pine nuts.
07 - Serve immediately with additional lemon wedges on the side.

# Expert Tips:

01 -
  • The broccolini gets genuinely crispy and charred, not just steamed—there's real texture and flavor happening here.
  • It comes together in under 25 minutes, making it perfect for weeknight dinners or when you need a side dish that feels more interesting than the usual roasted vegetables.
  • The garlic chips add this unexpectedly luxurious crunch that makes people think you spent way more time on it than you actually did.
02 -
  • Don't skip shaking the basket halfway through cooking—uneven air circulation means some pieces stay pale while others burn, and shaking ensures everything chars evenly.
  • The garlic chips need constant attention in the pan; the difference between crispy-golden and bitter-burnt is genuinely just a couple of seconds, so stay right there with it.
  • Hot broccolini matters for absorbing the lemon—if you let it cool even a little, the flavors sit on top instead of soaking in, and the whole dish feels less cohesive.
03 -
  • Toast your pine nuts fresh if you can—the difference between day-old and freshly toasted is remarkable, and it takes literally three minutes in a dry pan.
  • Don't let the charred broccolini sit in a covered container before serving, as the steam will soften those crispy edges you worked to create.
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