Cowboy Ciao Chopped Salad

Sierra higgins

This recipe is from Cowboy Ciao Wine Bar and Grill in Scottsdale, Arizona. It was colorfully presented, with the ingredients lined up next to each other in the serving bowl. The server tossed the salad in the dressing at the table. It can be served as a first course or main entrée. When serving it for guests, prepare and chop ingredients up to a day ahead. Simply assemble salad just before serving!

ingredients

2 oz. Israeli or “Pearl” (large)couscous, cooked*
2 oz. arugula, chopped
2 oz. diced roma tomatoes, lightly tossed in olive oil and fresh basil
1 1/2 oz. chopped/diced smoked salmon
1/2 oz. asiago cheese*
1/2 oz. pepitas (pumpkin seeds)*
1/2 oz. black currants*
1 oz. sweet dried corn*
Pesto Buttermilk Dressing:
(Prepare at least one hour ahead and refrigerate)
1/2 c. pesto
1 shallot, roughly chopped
1 c. aoili*
1 c. buttermilk
1/2 tsp. coarse black pepper
1/2 lemon, juice only

directions

1
Place ingredients in a line in your bowl. (The restaurant presented the salad in this order: smoked salmon, couscous, arugula, cheese/pepitas/currant mixture, corn, and finally tomatoes.)
2
To make Buttermilk pesto dressing:
3
Mix all dressing ingredients in a mini chopper. Refrigerate dressing for an hour or more. I actually serve 1/8 – 1/4 cup of dressing per serving, but more dressing can be added for a creamier salad.

Source: serves 2 people