This Stetson Chopped Salad recipe is from Cowboy Ciao at Old Town Scottsdale. Somehow an old friend of mine gave me the recipe a couple of years ago. This salad, and a meal on itself is so scruptious.
1/2 cup (2 oz) Israeli pearled couscous, cooked
1/2 cup (2 oz) arugula, chopped
1/2 cup (2 oz) Roma tomatoes, diced
1/2 cup (2 oz) super-sweet dried corn
1/2 cup (2 oz) smoked salmon, diced
Combine the last ingredients beforehand and use as one row
1/4 cup (1/2 oz) asiago cheese, crumbled
1/4 cup (1/2 oz) toasted pepitas (optinal toasted sunflower seeds)
1/4 cup (1/2 oz) currants
Pesto dressing ingredients
1/2 cup basil pesto
1 cup Aioli ( garlic, egg yoke, olive oil )
1 shallot, chopped
1 cup buttermilk or coconut cream
Juice of 1/2 lemon
1/2 tps black pepper
salt to taste
In a shallow bowl, arrange ingredients in separate rows. Toss salad at the table, using about half of the batch of dressing and refrigerate the remaining dressing up to 3 days unless your guest would like to use all the dressing, I know, I do.
Pesto dressing preparation
Add first three ingredients to food processor and blend thoroughly. With the motor running, pour in buttermilk then add the remaining ingredients to combine. If using prepared pesto, taste before adding additional salt. Store in refrigerator until ready to serve. Serves 2
Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending 1 to 2 finely minced garlic cloves, 1/3 cup olive oil, and 1/4 cup mayonnaise.
- If you like, like I do, you can add a row of crumble feta cheese. Be creative according to your taste.