Arugula

The Original Chopped Salad

by:
October  4, 2022
5
4 Ratings
The Original Chopped Salad
Photo by Leith Devine
  • Serves 2
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

What You'll Need
Ingredients
  • 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
Directions
  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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5 Reviews

chezchien@hotmail.com
[email protected] July 23, 2024
This may not be an exact replica of the O.G. but it is an approachable recipe that definitely hits the spot and impresses guests. I have made this twice with a single modification that was necessary when my basil plant couldn't give me enough basil leaves, I used some pesto out of the frig as a substitute and It turned out delicious.
 
Leith D.
Leith D. July 24, 2024
I’m glad you liked it! I tried my hardest to recreate it, I love this salad!
 
kathie.dempsey@cox.net
[email protected] October 21, 2022
I just had this salad again at The Gladly. Took my adult granddaughter and voila! another fan. It’s our favorite! This recipe looks very accurate. I tried to make it a few years ago; it was pretty good. The dressing wasn’t quite right. I may try this one.
 
Leith D.
Leith D. October 21, 2022
I was visiting Phoenix when I ate there; if you can figure out more accurate quantities write them in a review! I remember that the dressing was delicious.
 
kathie.dempsey@cox.net
[email protected] October 21, 2022
You’re right; I think the salad seems accurate but the dressing is more like 6 servings. The little pitcher they pour from holds less than a quarter of a cup…maybe 3 tablespoons at most.