Broccoli Caesar Salad

Preheat your oven to 425°F. Take a large rimmed baking sheet and add the broccoli to it. Arrange the bread on a separate baking sheet.

Drizzle 3 tablespoons of oil over the broccoli and 3 tablespoons of oil over the bread. Sprinkle 1 teaspoon of salt on the broccoli and 1/4 teaspoon of salt on the bread. Add as much pepper as you'd like to both the broccoli and the bread.

Place both baking sheets in the preheated oven and roast until the broccoli is tender and the bread is crispy, about 15 - 25 minutes. Note that the cook time will vary based on the type of bread, and you will probably have to take the bread out of the oven before the broccoli is done.

Take a large bowl (this is where you'll add the bread and broccoli later). In this bowl, whisk together the anchovies, garlic, lemon juice, mustard, egg yolk (or mayonnaise), and ¼ teaspoon of salt.

Gradually add ½ cup of olive oil to the bowl, whisking constantly until the mixture is emulsified.

Stir the grated Parmesan into the emulsified mixture in the bowl.

Once the bread and broccoli are roasted, toss them in the bowl with the Caesar dressing.

Stir in the lemon zest, beans, and sundried tomatoes into the salad.

Taste the salad and season it with additional salt, pepper, or Parmesan if needed.