Why mess with a good thing? Tried this for Thanksgiving dinner. Delicious and mostly healthy. The dressing seems like a wallop of trouble but it pulls it all together very well.
Hint: I bought a $3 container of pecorino and asiago cheese blend at Trader Joe’s and it was perfect for serving nine. I toasted the couscous in olive oil first, then added water and covered to cook.
Recipe credit from the web, taken from The Gladly, a restaurant in Phoenix Arizona.
Looks great arranged on a big platter for a group or small individual plates.
THE ORIGINAL CHOPPED SALAD: THE RECIPE
1/2 cup smoked salmon
2/3 cup freeze-dried corn
2/3 cup chopped arugula
2/3 cup cooked Isreali couscous
Trail mix 1/4 cup black currants
1/4 cup toasted pepitas
3 Tbsp. ground aged asiago
1/2 cup diced Roma tomato tossed with 1 Tbsp. balsamic and 2 tsp. olive oil, one large basil leaf chiffonade, pinch of salt and pepper
1 cup Best Foods mayo
1/4 cup buttermilk
1 Tbsp. Pecorino Romano
Juice of 1 lemon
12 basil leafs
1 tsp. minced garlic