On a parchment-lined Sheet pan, arrange broccolini. Drizzle with 1 tbsp olive oil, salt and pepper. Roast for 10-13 mins until tender and tops are slightly charred.

Meanwhile, prepare the panko and the vinaigrette.

In a small pan over medium heat, toast the panko along with 1 tbsp olive oil until golden brown. Transfer to a small dish and set aside.

In a wide-mouth jar with a tight fitting lid, add shallot, garlic, anchovies, chili flake, salt and pepper to taste, Dijon mustard, lemon and orange juice and ¼ cup olive oil. Tightly seal lid and shake vigorously to combine. Vinaigrette can be made up to 4 days in advance and stored in the fridge. Bring to room temperature before proceeding.