Charred Broccoli Zesty Salad

# What You'll Need:

→ 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 tbsp olive oil, half the lemon zest, sea salt, and black pepper.

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

04 - Optional: Add sliced red onion during the last 5 minutes of roasting or air frying.

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

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

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

# Expert Tips:

01 -

The char creates a depth of flavor that makes you forget broccoli was ever just a humble vegetable.
It's flexible enough to serve as a side dish or hearty enough to eat on its own with crusty bread.
Hot or room temperature, it tastes equally good, making it perfect for meal prep or entertaining.

02 -

Don't skip turning the broccoli halfway through roasting, otherwise the bottom side stays pale and you lose that charred flavor that makes this dish work.
Toss the broccoli with the dressing while it's still hot from the oven, the warmth helps everything come together instead of sitting separate on the plate.

03 -