Stetson Chopped Salad

this recipe is based off the cowboy ciao resturaunt Stetson Chopped Salad. photo on menu page

This Salad is a chopped salad so no big leafy greens.

Serves 8 (I tripled the recipe)

Salad Ingredients:
2.5 cups Morracan Couscous (cooked and cooled)
3 cups Roma Tomatoes (diced)
2.5 cups sweet yellow corn (original recipe was dried sweet corn)
3 cups baby Arugula (chopped)
8 oz smoked Salmon (chopped)
6 oz Asiago cheese (grated or crumbled)
1 cup Toasted Pepitas (pumpkin seeds)
1/2 cup dried cranberries

Dressing Ingredients:
6 oz basil pesto
2 cup Aioli (i used wildwoods garlic aioli)
1 large Shallot (or 2 small) roughly chopped
2 cups buttermilk
Juice of 1 large lemon
1 tsp coarse black pepper
salt to taste (I used none)

(supposibly this is all available at the soon to be opened traderjoes)

Cook and lightly brown corn in large skillet with olive oil, cool.
Items should be chopped into small form. No large chunks.
Serving options:
If serving large group:In a large deep baking dish or large bowl mix all ingredients for salad. Add dressing to flavor.

serve as individual plates: Use small dish make little rows of the ingredients which will show vibrant green, yellow, pinkcolors. Serve dressing on side.



To make dressing:
In a blender (or food proccesor) add pesto, aioli, shallots and use grind settings.
change to low blender setting.
Slowly mix in buttermilk, lemon juice and pepper.

Feb 8th dinner.. So nice

Menu from Feb 8th.

Main: Beef Wellington (individuals)
Sides: couscous salad and potato wedges
Desert: Mango crunch

Wine: quiet a few.

Recipes and photos coming soon.