Stetson Chopped Salad

The history of the Stetson Chopped Salad dates back to 1997, when it first appeared on the menu of the restaurant Cowboy Ciao in Arizona. Created by Chef Bernie Kantak at the request of the restaurant's owner, the Stetson Chopped Salad incorporates the flavors of Cowboy Ciao's fennel bisque soup (garnished with freeze-dried corn and smoked salmon) with elements of earlier versions of the chopped salad. The end result is a salad that tastes as amazing as it looks.

To create the Stetson Chopped Salad at home, you will need the following ingredients:

For the dressing:

1/4 cup basil pesto

1/2 shallot, roughly chopped

1/2 cup aioli (see note)

1/2 cup buttermilk 

1/4 teaspoon coarsely ground black pepper

1 tablespoon fresh lemon juice

salt and pepper, to taste

For the salad:

1/3 cup cooked Israeli couscous

2 ounces chopped arugula

1/3 cup diced Roma tomatoes

1 teaspoon fresh chopped basil

Drizzle of balsamic vinegar

1/3 cup diced smoked salmon

1 tablespoon crumbled Asiago or Feta cheese

1 tablespoon toasted pepitas (pumpkin seeds)

2 tablespoons dried black currants

Directions:

For the dressing: 

Combine pesto, shallot and aioli in a food processor; blend thoroughly. With motor running, add buttermilk. Add pepper and lemon juice; blend to combine. Season with salt and pepper.

Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending together 1 to 2 finely minced garlic cloves,  1/3 cup olive oil and  1/4 cup mayonnaise.

For the salad:

Combine the cheese, pepitas, and currants together to make trail mix and set aside. Combine tomatoes, basil, and balsamic vinegar and set aside. Start arranging ingredients in separate rows on a large platter or bowl. Begin with salmon, following by a row of arugula, then couscous, trail mix, sweet corn, and last a row of the tomatoes. Toss salad at the table, using about half of the batch of dressing. (Refrigerate remaining dressing up to three days.)