Classic Stetson Chopped Salad
photo by ReeRee411
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 946.36 ml cooked couscous (from 2 cups uncooked) or 946.36 ml quinoa (from 2 cups uncooked)
- 473.18 ml shredded cooked chicken breasts or 473.18 ml smoked salmon
- 473.18 ml roasted dried corn kernels (such as JustCorn)
- 236.59 ml grated asiago cheese
- 236.59 ml pepitas (salted roasted pumpkin seeds)
- 236.59 ml dried currant
- 354.88 ml chopped tomatoes
- 473.18 ml chopped spinach or 473.18 ml arugula
-
Dressing
- 2 small shallots, diced
- 236.59 ml buttermilk
- 29.58 ml fresh lemon juice
- 2.46 ml fresh ground black pepper
-
Easy Aioli (use 1 cup)
- 177.44 ml olive oil
- 59.14 ml chopped garlic
- 4.92 ml kosher salt
-
Pesto (use 1/2 cup)
- 118.29 ml olive oil
- 59.14 ml fresh basil leaf
- 14.79 ml pine nuts
- 4.92 ml kosher salt
directions
- Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
- To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
- Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
- Easy Aioli.
- (makes about 1 cup).
- Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
- Pesto.
- (makes about 3/4 cup).
- In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
Reviews
-
I was going to post this but saw it was already online! I've made this salad twice so far and the first time I made it I thought the dressing was much too strong, either of the aioli or the pesto. The second time I made it with a bit less of both and found it more to my taste. It is a beautiful salad and I love the mix of the salad ingredients. Thanks!
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"