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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This recipe is from Cowboy Ciao in Scottsdale, AZ. The best salad I've ever tasted! Ingredients:
2 ounces israeli couscous, cooked |
2 ounces arugula, chopped |
2 ounces roma tomatoes, diced |
1 1/2 ounces smoked salmon, diced small |
1/2 ounce asiago cheese |
1/2 ounce pepitas |
1/2 ounce black currants |
1 ounce super sweet dried whole corn |
1/2 cup pesto sauce |
1 shallot, roughly chopped |
1 cup aioli |
1 cup buttermilk |
1/2 teaspoon coarse black pepper |
1/2 lemon, juice of |
salt & pepper |
Directions:
1. Layer salad ingredients in large bowl.
2. To make dressing, add first 3 ingredients to food processor and blend thoroughly.
3. With motor running pour in buttermilk.
4. Add remaining ingredients to combine.
5. Dress salad as desired, tossing to combine.
6. Store remaining dressing in refrigerator.
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