The Original ChoppedĀ Salad

July 26, 2016
0 Ratings
Photo by Leith Devine
Author Notes

Recently in Phoenix I had one of the most unusual and delicious salads I've ever eaten. From The Gladly restaurant, this salad has it's own Facebook page. When I first saw the ingredients, I was skeptical, but it turned out to be a very special salad. I found a recipe online and modified it slightly. Try it, it's really that good. —Leith Devine

  • Serves 2
  • The Salad
  • 1 cup smoked salmon, chopped
  • 1 1/2 cups freeze dried corn (Whole Foods or online)
  • 1 1/2 cups arugula, shredded
  • 1 1/2 cups Israeli couscous, cooked
  • 1/2 cup black currants
  • 1/2 cup pepitas (pumpkin seeds)
  • 6 tablespoons grated asiago cheese
  • 1 cup diced tomatoes
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons olive oil
  • 1 pinch salt and pepper
  • 2 basil leaves, chiffonade
  • The Salad Dressing
  • 1 cup mayonnaise
  • 1/3 cup buttermilk
  • 4 tablespoons romano cheese, grated
  • 24 fresh basil leaves
  • 1 garlic clove, minced
  • 1 juice of 1 lemon
  • salt and pepper to taste
In This Recipe
  1. For the salad: Make trail mix: combine the currants, pepitas and asaigo cheese.
  2. Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves.
  3. Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in stripes on a serving platter (see picture).
  4. Dressing: Combine the mayonnaise, buttermilk, romano cheese, basil leaves, garlic and lemon juice in a food processor. Process until smooth and add salt and pepper to taste.
  5. Serve the salad laid in stripes. Combine with dressing at the table and toss.

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