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