Vibrant salad featuring charred broccoli, lemon zest, Parmesan, and toasted nuts for a flavorful dish.
# What You'll Need:
→ Vegetables
01 - 1 large broccoli head (approximately 1.1 pounds), cut into florets
02 - 1 small red onion, thinly sliced (optional)
→ Dressing
03 - 3 tablespoons extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 clove garlic, finely minced
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
→ Garnish
08 - ⅓ cup shaved Parmesan cheese (about 1.4 ounces)
09 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
10 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 425°F or set the air fryer to 400°F.
02 - In a bowl, toss broccoli florets with 2 tablespoons olive oil, half the lemon zest, sea salt, and black pepper.
03 - Arrange the broccoli in a single layer on a baking sheet or air fryer basket and cook for 12 to 15 minutes, turning once, until edges are charred and florets are tender.
04 - During the final 5 minutes of cooking, add sliced red onion to the tray or basket if using.
05 - While broccoli cooks, whisk together remaining 1 tablespoon olive oil, minced garlic, lemon juice, and the rest of the lemon zest in a large bowl.
06 - Add the hot charred broccoli and onions to the dressing and toss thoroughly to coat.
07 - Transfer to a serving platter and top with shaved Parmesan, toasted nuts, and chopped parsley if desired. Serve warm or at room temperature.
