Charred Broccoli Salad

# Components:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets

02 - 1 small red onion, thinly sliced (optional)

→ Dressing

03 - 3 tbsp extra-virgin olive oil

04 - 1 lemon, zested and juiced

05 - 1 clove garlic, finely minced

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

→ Garnish

08 - 1/3 cup shaved Parmesan cheese (about 1.4 oz)

09 - 2 tbsp toasted pine nuts or slivered almonds (optional)

10 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F or air fryer to 400°F.

02 - Toss broccoli florets with 2 tablespoons olive oil, half the lemon zest, salt, and pepper.

03 - Arrange broccoli in a single layer on a baking sheet or air fryer basket; roast or air-fry for 12–15 minutes, turning once, until edges are charred and broccoli is tender.

04 - In the final 5 minutes, add sliced red onion to the cooking vessel if using.

05 - Whisk remaining 1 tablespoon olive oil, minced garlic, lemon juice, and remaining zest in a large bowl.

06 - Add hot broccoli and onions (if used) to the bowl and toss thoroughly to coat with dressing.

07 - Transfer salad to a serving platter; top with shaved Parmesan, toasted nuts, and parsley as desired. Serve warm or at room temperature.

# Expert Advice:

01 -

The charred edges taste almost nutty, nothing like boiled broccoli from childhood dinners.
It comes together in 25 minutes flat, no fancy techniques required.
Works as a side dish or a light meal on its own, and tastes just as good the next day cold.

02 -

Don't crowd the pan; if florets touch, they'll steam instead of char, and you'll lose the whole point of the recipe.
Lemon zest in the dressing does almost nothing compared to lemon zest roasted with the broccoli, so don't skip that step.

03 -