Ingredients
- 1 cup (340g) uncooked pearl couscous
- 2 chopped fresh tomatoes
- 1 cup (180g) roasted dried corn kernels
- ½ cup (60g) crumbled Asiago cheese
- ½ cup (60g) salted, roasted pumpkin seeds
- ½ cup (60g) dried blackcurrants
- 1 cup (50g) chopped arugula or baby spinach
- 1 cup (200g) chopped smoked salmon
For the Dressing
- ½ cup (125g) aioli (or just under 1/2 cup or 125g mayo plus a minced garlic clove)
- ½ cup (125g) buttermilk
- 1 tablespoon fresh lemon juice
- ¼ cup (60g) basil pesto
- 1 diced small shallot
- ¼ teaspoon fresh ground black pepper
Method
- Cook the pearl couscous in boiling water for 11 minutes or until tender.
- Drain it then let it cool.
- Combine the Asiago, pumpkin seeds and dried blackcurrants (this will be one row).
- Put all the dressing ingredients in a blender or food processor and whiz to blend.
- Taste it and add salt if necessary (it might not need it).
- Arrange the ingredients in rows, pushing each to the side with your hand to make space for the next.
- Serve with some dressing drizzled over and the rest on the side.
Notes
- Use fresh lemon juice and homemade aioli for the freshest flavor.
- Stetson chopped salad is best served as soon as it's made.
- You can make extra dressing if you like a lot with your salad (I do!)