Classic Stetson Chopped Salad

Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  cups  cooked couscous (from 2 cups uncooked) or 4  cups quinoa (from 2 cups uncooked)
• 2  cups  shredded  cooked chicken breasts or 2  cups smoked salmon
• 2  cups  roasted  dried corn kernels (such as JustCorn)
• 1  cup  grated asiago cheese
• 1  cup  pepitas (salted roasted pumpkin seeds)
• 1  cup dried currant
• 1 1⁄2 cups chopped tomatoes
• 2  cups  chopped spinach or 2  cups arugula

• Dressing

• 2  small shallots, diced
• 1  cup buttermilk
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon fresh ground black pepper

• Easy Aioli (use 1 cup)

• 3⁄4 cup olive oil
• 1⁄4 cup  chopped garlic
• 1  teaspoon kosher salt

• Pesto (use 1/2 cup)

• 1⁄2 cup olive oil
• 1⁄4 cup fresh basil leaf
• 1  tablespoon pine nuts
• 1  teaspoon kosher salt

Directions

1. 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.
2. 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.
3. 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.
4. Easy Aioli.
5. (makes about 1 cup).
6. Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
7. Pesto.
8. (makes about 3/4 cup).
9. 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.