Roasted Broccoli and Chicken Salad with Jalapeño Vinaigrette

1. Preheat your oven. Chop the broccoli into bite-sized florets and slice the stems.

2. In a large bowl, toss the broccoli with olive oil, salt, and pepper.

3. Spread the seasoned broccoli on a baking sheet and roast until tender and slightly charred.

4. Thinly slice a shallot and fry in olive oil until golden and crispy. Remove the shallots and set them on a paper towel to drain, reserving the infused oil.

5. In the same pan with the reserved oil, toast the panko breadcrumbs with chopped parsley and lemon zest until golden brown. Set aside.

6. Char a jalapeño pepper over an open flame on your stove until the skin is blackened.

7. To a jar, add the sliced charred jalapeño, a sliced garlic clove, anchovy fillets, Dijon mustard, red wine vinegar, an egg yolk, olive oil, and grated Parmesan cheese.

8. Use an immersion blender to blend the ingredients in the jar until a smooth and creamy vinaigrette forms.

9. In a large mixing bowl, combine the roasted broccoli and shredded chicken.

10. Pour the vinaigrette over the salad, add the toasted breadcrumbs, and toss to combine.

11. Serve the salad on a plate, garnishing with the crispy shallots, extra breadcrumbs, and another sprinkle of Parmesan cheese.