Broccoli Panzanella with Walnut Sauce and Basil

• 12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick
• 3 tablespoons olive oil
• 1 large clove garlic, minced
• 1 pinch red pepper flakes
• Salt and freshly ground black pepper
• 1/2 cup walnut pieces, toasted
• 1 large clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 pinch finely grated lemon zest
• Salt and freshly ground black pepper
• One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice
• 1 tablespoon lemon juice, or to taste
• 1/4 cup extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 1/4 cup julienned basil leaves
• Parmigiano-Reggiano shavings, optional.

1. For the broccoli: Preheat oven to 425 degrees.
2. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes.
3. Season with salt and pepper to taste.
4. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes.
5. Meanwhile, prepare walnut sauce.
6. For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned.
7. Place in a blender with garlic, olive oil and lemon zest.
8. Blend until smooth, adding just enough water to make a thick yet pourable sauce.
9. Season with salt and pepper to taste.
10. For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes.
11. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste.
12. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
13. On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top.
14. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.

broccoli, olive oil, clove garlic, red pepper, salt, walnut, clove garlic, extravirgin olive oil, lemon zest, salt, remaining, lemon juice, extravirgin olive oil, salt, basil, shavings

Taken from cooking.nytimes.com/recipes/1015517 (may not work)