Broccoli Caesar Salad

3 slices (approx.) artisan bread, torn roughly into ½" pieces
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 cups broccoli florets, cut into evenly sized 1" pieces
⅓ cup canned garbanzo beans, rinsed and drained
- Kowalski's Signature Fresh Parmesan Caesar Salad Dressing (from the Produce Department), to taste
- Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Case), shaved, to taste
- pine nuts, toasted, to taste
- freshly grated lemon zest, to taste
  1. Preheat oven to 325°.
  2. Spread bread pieces on a rimmed baking sheet; drizzle with oil and toss to lightly coat.
  3. Sprinkle bread with salt and pepper; bake in preheated oven just until golden but still slightly chewy and soft on the inside, stirring occasionally (10-15 min.).
  4. Set croutons aside to cool; increase oven temperature to 450°.
  5. In a large mixing bowl, completely but lightly coat broccoli with oil; season to taste with salt and pepper.
  6. Roast broccoli on a parchment-lined baking sheet until browned and tender when pierced with a fork (10-15 min.).
  7. In a large mixing or serving bowl, toss roasted broccoli and beans with dressing.
  8. Sprinkle with cheese, pine nuts and croutons; fold together gently.
  9. Sprinkle with lemon zest and more pepper; serve immediately.