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 tomatoes lengthwise. Halve the lemons. Chop the ciabatta into bite-sized pieces.

Transfer the broccolini to a baking sheet and toss with 1 tbsp olive oil and just 2 tbsp parmesan. Add the cubed ciabatta to a second baking sheet and toss with 2 tbsp olive oil. Add the halved tomatoes to the baking sheet with the ciabatta and drizzle with 1 tbsp 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 large bowl. Add the sliced celery, lemon juice, just half of the red chile flakes, and 3 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 large bowl and toss with Caesar dressing and a pinch of salt and pepper. Add salad to the plates and top with roasted broccolini and tomatoes. Sprinkle with remaining parmesan. Enjoy!