Parmesan Broccoli and Cauliflower Salad

Here's another dish from The Food Network's Giada De Laurentiis, as made in the kitchen of Marsha and I:

--2 1/2 cups Broccoli florets
--2 1/2 cups Cauliflower florets
--2 Eggs, lightly beaten
--1 cup grated Parmesan Cheese
--1/2 to 1 cup Olive Oil
--1/2 tsp Kosher Salt
--4 cups lightly packed Fresh Spinach
--1/2 Lemon, zested
--1 Lemon, juiced
--1/4 cup Extra-virgin Olive Oil
--1/2 tsp fresh-ground Black Pepper

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.