1large headbroccolicut into 1-inch florets, stems peeled and sliced 1/2-inch thick
1/4cupextra virgin olive oil
2tbspred wine vinegar
1tbspfresh lemon juice
1tspfinely grated lemon zest
freshly ground black pepper
Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.