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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
- 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
- For the salad: Make trail mix: combine the currants, pepitas and asaigo cheese.
- Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves.
- Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in stripes on a serving platter (see picture).
- 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.
- Serve the salad laid in stripes. Combine with dressing at the table and toss.