Description
A loving home version of the iconic Scottsdale chopped salad created by Chef Bernie Kantak. Smoked salmon, Israeli couscous, pesto buttermilk dressing, and a sweet-savory trail mix of parmesan, pepitas, and dried cranberries. Serves 4 as a main dish.
Ingredients
For the salad:
- 1 cup cooked Israeli couscous (about ½ cup dry)
- 4 cups arugula
- 8 oz smoked salmon, chopped
- 1½ cups diced tomatoes
- 1½ cups Love Corn
- 2 oz parmesan cheese, crumbled or shaved
- ½ cup toasted pepitas
- ½ cup dried cranberries
For the pesto buttermilk dressing (makes extra):
- ¼ cup pesto
- ½ cup greek yogurt
- ½ cup buttermilk
- 1 shallot, chopped
- 1 tablespoon lemon juice
- Salt and cracked black pepper, to taste
Instructions
Bring a small pot of salted water to a boil. Add ½ cup dry Israeli couscous and cook for 8 to 10 minutes until tender. Drain, rinse with cool water, and set aside.
In a food processor or blender, combine the pesto, yogurt, and chopped shallot. Pulse until smooth. With the motor running, slowly stream in the buttermilk. Add the lemon juice, a pinch of salt, and cracked black pepper. Taste and adjust seasoning.
In a small bowl, toss the parmesan, toasted pepitas, and dried cranberries together to make the trail mix topping.
Spread the arugula across a long platter or wide shallow bowl. Arrange the cooked couscous, smoked salmon, tomatoes, corn, and trail mix in distinct rows on top of the greens.
Drizzle about half the dressing over the salad and toss tableside, or let guests scoop across the rows and dress their own. Pass the remaining dressing at the table.
Notes
The dressing makes more than you need on purpose. Plan to use about half on the salad and save the rest. It keeps 4 to 5 days in the fridge and is great on grain bowls, drizzled over roasted vegetables, or as a dip.
Nutrition
- Serving Size: 1
- Calories: 780
- Sugar: 23.2 g
- Sodium: 680 mg
- Fat: 33.8 g
- Carbohydrates: 70.7 g
- Fiber: 6.7 g
- Protein: 53.9 g
- Cholesterol: 104.5 mg
