Dear SOS: I had one of the best salads I ever ate at August in New Orleans in April. It was charred broccoli, citrus and a nice, light dressing. Could you get the recipe? I have had no luck.
Kathy Cartelli, Irvine
Dear Kathy: Broccoli is cooked over a hot grill until charred and crisp-tender, then tossed with tangy sections of grapefruit and orange and thinly sliced shallot. The simple salad, at once rich and earthy yet fresh and light, is tossed with a bright vinaigrette and garnished with crumbled cotija cheese and freshly grated horseradish root.