Save to Pinterest There's a moment when charred broccoli hits a hot pan and the kitchen fills with that deep, almost burnt smell that somehow makes everything taste better. I discovered this salad on a Tuesday night when I had a head of broccoli, some lemons, and absolutely no plan. What started as a simple side dish became something I kept making because of how the edges crisp up and the lemon cuts through all that smoky richness in the most satisfying way.
I made this for friends who claimed they didn't really like vegetables, and watching them go back for thirds was quietly vindicating. My neighbor tasted it over the fence and asked for the recipe on the spot, which is how I knew I'd stumbled onto something worth writing down.
Ingredients
- Broccoli florets (1 large head, about 500 g): Cut them roughly the same size so they roast evenly, and don't worry about making them too uniform, the irregularity actually helps some pieces get crispier than others.
- Extra-virgin olive oil (3 tbsp total): This is where quality actually matters because you taste it directly, so grab something you'd use on bread.
- Lemon (1 whole fruit): Both zest and juice do different things here, the zest goes on the broccoli before roasting for deep flavor, and the juice in the dressing keeps everything bright.
- Garlic (1 clove, minced): Mince it finely so it disperses into the dressing without overpowering, and don't skip this because one clove is actually restrained for how much punch it delivers.
- Sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp): These season twice, once on the broccoli and again in the dressing, and that layering is why the flavor feels complete.
- Shaved Parmesan (40 g): Use a microplane or vegetable peeler to create actual shavings rather than grating, they melt slightly into the warm broccoli and stay visible on the plate.
- Pine nuts or slivered almonds (2 tbsp, toasted): Toasting them yourself takes two minutes and makes them taste nutty instead of flat, or skip them entirely if you prefer the salad leaner.
- Fresh parsley (optional): This is the green that reminds you this is actually a vegetable dish and not just a vehicle for cheese.
- Red onion (1 small, optional): The raw slice becomes sweet and tender when roasted with the broccoli, adding a different texture layer.
Instructions
- Heat your oven or air fryer:
- 220°C (425°F) for the oven or 200°C (400°F) for an air fryer, and let it preheat fully so the broccoli hits heat immediately.
- Toss and season the broccoli:
- Coat your florets with 2 tbsp olive oil, half the lemon zest, salt, and pepper in a large bowl, making sure every piece gets a light coating of oil.
- Arrange and roast:
- Spread everything in a single layer on a baking sheet or air fryer basket, trying to keep them from piling on top of each other. Roast for 12 to 15 minutes, stirring once halfway through, until the edges are deep brown and crispy and the stems are tender.
- Add the onions (if using):
- If you want red onion in this, toss it onto the tray in the last 5 minutes so it softens but stays slightly firm.
- Make the dressing:
- While everything roasts, whisk together the remaining 1 tbsp olive oil, minced garlic, lemon juice, and remaining zest in a large bowl, tasting it and adjusting the lemon to your preference.
- Combine while hot:
- Transfer the hot roasted broccoli and onions directly into the bowl with the dressing and toss everything together so the warm florets soak up all that lemon and garlic.
- Finish and serve:
- Arrange on a platter or plates, then scatter the Parmesan shavings, toasted nuts, and fresh parsley over the top. Serve warm or at room temperature, both versions are equally good.
Save to Pinterest My partner kept coming into the kitchen asking what smelled so good, and there's something about making someone curious about food that feels like a small victory. This became the dish I bring to potlucks now, the one that always comes home empty.
Why This Works as a Side or Main
As a side dish, this sits alongside grilled chicken or fish without demanding attention, but it's substantial enough that you could eat it with bread and feel satisfied. The lemon keeps it light while the Parmesan and nuts add enough richness that it doesn't feel like an afterthought, which is why people who swear they don't eat vegetables ask for seconds.
Temperature and Timing
Serve it warm straight from the oven and the flavors feel cohesive, or let it cool to room temperature and it tastes almost refreshing, like you've stumbled onto something entirely different. The beauty of this salad is that it adapts to when you need it, whether that's immediately or an hour later.
Customizations That Feel Natural
A pinch of chili flakes in the dressing wakes everything up if you want heat, or smoked paprika if you want deeper smokiness without the spice. Some versions swap Pecorino Romano for the Parmesan when you want something more assertive, or for vegans, a plant-based hard cheese works without losing the spirit of the dish.
- Toast your own nuts if you have time, they taste exponentially better than pre-toasted.
- Make the dressing while the broccoli roasts so everything comes together at once.
- Don't skip the lemon zest on the broccoli before roasting, it adds complexity that the juice alone can't deliver.
Save to Pinterest This is the kind of recipe that works on a Tuesday or Saturday, and somehow makes a simple vegetable feel like an event. Keep making it and it becomes the one people ask you to bring.
Recipe Questions & Answers
- → How do I achieve the perfect char on broccoli?
Roast broccoli at a high temperature (around 220°C/425°F) in a single layer, turning once midway, until edges are darkened but stalks remain tender.
- → Can I substitute Parmesan with another cheese?
Pecorino Romano can be used for a sharper taste, or plant-based hard cheeses for a vegan option.
- → What nuts work best for this dish?
Toasted pine nuts offer a mild nuttiness; slivered almonds bring crunch. Choose according to preference or omit for nut-free.
- → Is it better served warm or cold?
This broccoli salad can be enjoyed warm to enhance flavors or at room temperature for a refreshing bite.
- → How can I add extra flavor to the dressing?
Incorporate a pinch of chili flakes or smoked paprika into the dressing for subtle heat and depth.
- → Can I use an air fryer instead of an oven?
Yes, air frying at 200°C (400°F) for 12-15 minutes yields a similar char and tenderness.