Sautéed Broccoli with Floret Vinaigrette

Ingredients

• 8 bunches broccoli with large, thick stems
• 3 tablespoons grapeseed or vegetable oil, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons minced shallot
• 2 tablespoons Sherry vinegar
• 2 tablespoons finely grated lemon zest
• 1 cup extra-virgin olive oil

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