Monday, August 06, 2007

Chopped Stetson Salad

From Cowboy Ciao, Scottsdale, AZ

Makes 2 servings.

Israeli or pearl cous cous (cooked) 2 oz
Arugula 2 oz. chopped
Roma tomatoes 2 oz. diced
Smoked salmon 1.5 oz
Asiago cheese .5 oz
Pepitas .5 oz
Black currants .5 oz
Super sweet dried corn 1 oz

Pesto Buttermilk Dressing
Pesto .5 cup
shallot 1, rough chop
aioli 1 cup
buttermilk 1 cup
coarse black peper .5 teaspoon
1/2 lemon, juice only
salt and pepper to taste

Add first three ingredients for dressing to food processor and blend thoroughly. With motor running, pour in buttermilk. Add remaining ingredients to combine. Store in refrigerator.

Here's a slideshow of the waitress mixing it up for us at our table. They serve it with either smoked salmon or roast chicken breast. It was delicious either way!


  1. Yum! That looks very good.

  2. That salad looks interesting and delicious!