RSS FeedSmoked Salmon Chopped Salad with Pesto-Buttermilk Dressing
This recipe was inspired by the Stetson Chopped Salad at Cowboy Ciao Restaurant in Scottsdale, Ariz. I especially love this twist on the traditional chopped salad for the spiciness of the arugula, saltiness of the toasted pepitas and the smokiness of the salmon.
Pesto-Buttermilk Dressing:
1 cup basil pesto
2 shallots, chopped
2 cups mayonnaise
2 cups buttermilk
Juice of 1 lemon
Salad:
4 ounces Asiago cheese, crumbled
1/2 cup toasted pepitas (Mexican pumpkin seeds)
1/2 cup currants
1 cup chopped seeded plum tomatoes
1 cup corn kernels
1 cup chopped baby arugula
1 cup cooked Israeli (pearl) couscous
4 ounces chopped smoked salmon
To make the dressing: Place the pesto, shallots and mayonnaise in a food processor and blend. With the motor running, pour in the buttermilk. Add the lemon juice and salt and pepper to taste. Blend. Cover and place in the refrigerator for at least 1 hour before using.
To make the salad: In a small mixing bowl, stir together the cheese, pepitas and currants. Set aside. In 4 shallow serving bowls or rimmed plates, arrange the salad ingredients in rows in the following order – tomatoes, corn, cheese mixture, arugula, couscous and salmon. Serve the dressing on the side.
Make ahead: The dressing and cheese mixture can be made up to 2 days ahead. Store the dressing, covered in the refrigerator.
[Photo courtesy of Cowboy Ciao, Scottsdale, AZ]
© MLC Publishing, LLC. All rights reserved.
