1. Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; drip dry.
2. In a “1 cup” glass measuring cup, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Set aside. In a large mixing bowl, add the broccoli, pour in the dressing, toss to coat and serve.