Stetson chopped salad

Name: Stetson chopped salad
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup Israeli couscous; 1 cup diced tomato (I use a quality heirloom) make a day ahead of time because it will be marinated; 1/2 cup freeze dried sweet corn (ordered on amazon); 1/2 cup craisins; 1/2 cup pepitas (toasted pumpkins seeds; 1/2 cup freshly grated Asiago; 2 cups chopped arugula; 3-4 oz quality chopped smoked salmon (substitute chicken if you do not like salmon); Basil buttermilk ranch (see my recipe) I make the dressing for this 2 days ahead of time; Avocado diced; 1/4 Balsamic; 2 tsp Dried basil; 1/4 cup Evo; Salt and pepper; Dressing: (stick blend all together); 1/4 cup mayo; 1/4 cup buttermilk (half sour cream and half and half as an alternative); Juice of 1 lemon; 2 tbsp basil pesto or to taste; to taste Salt and pepper; 1/2 avocado; Small shallot

Chef Bryce @ChefBryce

I heard about this recipe from a place called the cowboy ciao in AZ and put a slight spin on it. This salad takes planing and effort but it will blow your mind with the variance of flavors and textures.

Chef Bryce @ChefBryce

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Ingredients

2 servings

1 cupIsraeli couscous
1 cupdiced tomato (I use a quality heirloom) make a day ahead of time because it will be marinated
1/2 cupfreeze dried sweet corn (ordered on amazon)
1/2 cupcraisins
1/2 cuppepitas (toasted pumpkins seeds
1/2 cupfreshly grated Asiago
2 cupschopped arugula
3-4 ozquality chopped smoked salmon (substitute chicken if you do not like salmon)
Basil buttermilk ranch (see my recipe) I make the dressing for this 2 days ahead of time
Avocado diced
1/4Balsamic
2 tspDried basil
1/4 cupEvo
Salt and pepper
Dressing: (stick blend all together)
1/4 cupmayo
1/4 cupbuttermilk (half sour cream and half and half as an alternative)
Juice of 1 lemon
2 tbspbasil pesto or to taste
to taste Salt and pepper
1/2avocado
Small shallot

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Steps

1

The day before dice the tomatoes. Add the evo, balsamic, dried basil, salt and pepper and whisk well. Add the tomatoes and coat well then add to an air tonight container and store over night in the fridge. Do not drown the tomatoes but merely allow them to be coated well.
2

Boil the couscous first. When couscous is done drain them of any excess water then rinse under cool water to remove some of the starch so they don’t stick together, set aside. Make sure you buy the pearls and not couscous mixed with rice, see picture below.
3

Lay the arugula down first then divide the ingredients however you want between two bowls/plates of your choice and grate fresh Asiago on top followed by the dressing, mix well.
4

I like to add the salad to a mixing bowl, add the dressing, grate the cheese, toss really well then add back to the plate or bowl and serve with garlic cheese bread.