Bring a large saucepan of heavily salted water to a boil, water should taste like the ocean. Working in batches the broccoli florets and stems and cook until bright green and just tender, about 3 to 5 minutes. Drain and rinse the broccoli under cold water, or place in an a bowl of ice 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.
Optional: Homemade Croutons
Preheat oven to 375° Fahrenheit
Take crusty bread and rip or cut into 1/2 inch pieces. To a bowl, combine bread, olive oil, garlic powder, onion powder, Italian seasoning, and salt to taste. Mix, and transfer to a baking sheet.
Bake in the oven for 20 minutes, allow croutons to cool completely.
