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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful. Ingredients:
4 cups cooked couscous (from 2 cups uncooked) or 4 cups quinoa (from 2 cups uncooked) |
2 cups shredded cooked chicken breasts or 2 cups smoked salmon |
2 cups roasted dried corn kernels (such as justcorn) |
1 cup grated asiago cheese |
1 cup pepitas (salted roasted pumpkin seeds) |
1 cup dried currant |
1 1/2 cups chopped tomatoes |
2 cups chopped spinach or 2 cups arugula |
2 small shallots, diced |
1 cup buttermilk |
2 tablespoons fresh lemon juice |
1/2 teaspoon fresh ground black pepper |
3/4 cup olive oil |
1/4 cup chopped garlic |
1 teaspoon kosher salt |
1/2 cup olive oil |
1/4 cup fresh basil leaf |
1 tablespoon pine nuts |
1 teaspoon kosher salt |
Directions:
1. Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
2. To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
3. Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
4. Easy Aioli.
5. (makes about 1 cup).
6. Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
7. Pesto.
8. (makes about 3/4 cup).
9. In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
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