Like many dishes that Shannon invents, she refers to them as flukes, but really we all know they’re beautiful, calculated and methodical. She knows what she’s doing. This salad came about as a weather change necessity; it originated as a deep-fried broccoli and cauliflower fritter dish that included the Salsa Verde as a drizzle and pepitas. Needless to say, it did really well for us, ’cause, yum. But the salad exceeded its deep-fried counterpart. However, if you do want that deep-fried sensation, please feel free to get ambitious and batter up.