Roasted Broccolini Panzanella

Preheat the oven to 400°F. Trim about 1 inch away from the ends of the broccolini. Roughly chop the lettuce. Trim the celery and thinly slice on the diagonal. Halve the tomato lengthwise. Halve the lemon. Chop the ciabatta into bite-sized pieces.

Transfer the broccolini to one side of a baking sheet and toss with 1 tsp olive oil and just 2 tsp parmesan. Add the cubed ciabatta to the other side of the baking sheet and toss with 2 tsp olive oil. Add the halved tomato and drizzle with 1 tsp olive oil. Season everything with salt and pepper. Roast until broccolini is just tender and croutons are golden brown, about 8 to 10 minutes.

Drain and rinse the white beans and add to a medium bowl. Add the sliced celery, lemon juice, as many red chile flakes as you’d like, and 1 tbsp olive oil. Season the marinated white beans generously with salt and pepper and toss to combine.

Divide the marinated white beans between large plates or shallow bowls. Add the chopped lettuce and croutons to the now empty medium bowl and toss with Caesar dressing and a pinch of salt and pepper. Add salad to the plates and top with roasted broccolini and tomato. Sprinkle with remaining parmesan. Enjoy!