Save There's something almost magical about watching broccolini transform in the air fryer. I discovered this salad on a Tuesday afternoon when I was trying to use up what was left in my crisper drawer, and the way those florets turned charred and crispy reminded me why I fell in love with this cooking method in the first place. The garlic chips crackled as they hit the hot oil, filling my kitchen with that unmistakable golden-brown aroma, and suddenly a simple side dish became something I couldn't stop thinking about.
I made this for a small dinner party and watched my friend who usually skips vegetables load her plate twice. She kept saying it didn't even taste healthy, which I took as the highest compliment—because it tastes indulgent, but every bite is genuinely nourishing.
Ingredients
- Broccolini: Look for bunches with tight, vibrant green florets and firm stems; they'll char beautifully and develop a slightly nutty sweetness.
- Olive oil: A good quality one makes a real difference here, especially since it's one of the few fat components.
- Garlic cloves: Thinly sliced is key—thick pieces will burn before they crisp, but paper-thin slices turn golden and shatteringly crispy.
- Lemon: Fresh is absolutely essential; the juice and zest brighten everything at the last moment.
- Kosher salt and black pepper: These ground the dish, so don't skip proper seasoning even though the ingredient list looks minimal.
- Red pepper flakes: Optional, but a pinch adds a subtle warmth that makes people wonder what the secret ingredient is.
- Parmesan cheese: Shaved works beautifully if you want those big, visible flakes; grated creates a more even coating.
- Pine nuts: Toasted adds luxury and crunch, though walnuts or almonds work just as well if you prefer.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for a full 3 minutes—this matters because you want the basket hot enough to sear the broccolini immediately.
- Coat and season:
- Toss the trimmed broccolini with 1.5 tbsp olive oil, salt, and pepper in a large bowl until every piece glistens lightly.
- Char those florets:
- Arrange the broccolini in a single layer in the air fryer basket and cook for 7–9 minutes, shaking the basket halfway through so everything gets those beautiful caramelized edges.
- Make the garlic magic:
- While the broccolini cooks, heat the remaining 0.5 tbsp olive oil in a small skillet over medium heat and add your thinly sliced garlic. Stir often and watch it carefully—it'll go from pale to golden to burnt in about 30 seconds, so stay present.
- Build your salad:
- Transfer the hot broccolini to a serving platter, squeeze fresh lemon juice over it while it's still steaming, and scatter the lemon zest across the top.
- Finish strong:
- Drain those crispy garlic chips on paper towels if they're still sitting in oil, then scatter them and the Parmesan over everything. Add red pepper flakes and pine nuts if you're using them, and serve immediately with extra lemon wedges.
Save There was a moment when I served this at a casual lunch and someone asked for the recipe before they'd even finished their first bite. That's when I realized this wasn't just a way to eat more vegetables—it became the dish people request.
Why Air Frying Changes Everything
The air fryer doesn't just cook the broccolini faster than roasting; it creates those charred, crispy edges that would be almost impossible to achieve in a regular oven without drying everything out. The circulating hot air caramelizes the exterior while keeping the inside tender, and there's something deeply satisfying about hearing that shake-it-halfway sizzle that tells you something delicious is happening.
Building Flavor Through Contrast
This salad works because every element brings something different to the table—the soft-tender broccolini plays against crispy garlic chips, bright lemon cuts through richness, and Parmesan adds umami depth that makes you crave another bite. It's a study in how simple ingredients, when treated with attention, create something far more interesting than the sum of their parts.
Variations and Swaps
I love this salad as written, but it's also endlessly flexible depending on what you're in the mood for or what you have on hand. You can swap out the protein component or add elements without losing what makes it special.
- For a vegan version, nutritional yeast or toasted breadcrumbs give you that savory, umami hit Parmesan provides.
- Toasted almonds, walnuts, or sunflower seeds work brilliantly if you don't have pine nuts.
- This becomes a complete meal when you serve it alongside grilled chicken, seared fish, or crispy tofu.
Save This is the kind of recipe that quietly becomes a regular in your rotation because it's easy, it looks beautiful, and it always tastes exactly the way you want it to. Every time I make it, I'm reminded that some of the best dishes aren't complicated—they're just honest.
Recipe Q&A
- → How do I achieve the perfect char on broccolini?
Cook broccolini in a preheated air fryer at 200°C (400°F) for 7–9 minutes, shaking halfway to ensure even charring and tenderness.
- → Can I substitute Parmesan for a vegan option?
Yes, replace Parmesan with dairy-free cheese or toasted breadcrumbs to maintain savory texture and flavor.
- → What is the purpose of the garlic chips in this dish?
Thinly sliced garlic cooked until golden adds a crispy texture and rich, aromatic flavor complementing the broccolini.
- → Are toasted pine nuts necessary?
They are optional but provide a pleasant crunch and nutty flavor that enhances the overall dish.
- → How can I add extra crunch to the salad?
Consider adding toasted almonds or walnuts alongside or instead of pine nuts for additional texture.