Stetson Chopped Salad
This colorful composed salad served with a buttermilk-pesto dressing is a legacy of Chef Bernie Kantak. It originally debuted on the menu at Cowboy Ciao when he was Executive Chef, and it can now be ordered at his restaurants Citizen Public House and The Gladly. It's perfect for entertaining since it can be prepped ahead of time and plated when your company arrives. I like to serve it as the first welcome dinner for out-of-town guests. I don't always measure the ingredients, and its deliciousness has never suffered. Be sure to make a generous batch. Everyone always goes back for seconds, and I never have leftovers.
Ingredients to serve 2
1/2 cup Israeli couscous, cooked
1/2 cup chopped arugula
2 ounces diced smoked salmon
1/2 cup diced tomatoes
1/2 cup super-sweet dried corn
1/2 oz crumbled asiago cheese mixed with 1/4 cup toasted pepitas and 1/4 cup dried black currants
Arrange the salad ingredients in rows on a dish to present, and toss with approximately half the pesto dressing to serve.
Pesto Dressing:
1/4 cup pesto
1/2 cup aioli or mayonnaise
1/2 cup buttermilk
1 shallot, chopped
1 tablespoon of lemon juice
Blend pesto, shallot and aioli well in a food processor. With motor running, add buttermilk. Add lemon juice and a few grinds of cracked black pepper and combine well. Season with salt and pepper.
