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COWBOY CIAO’S STETSON SALAD

serves 2-4

WHAT YOU NEED:  sharp knife, whisk, immersion or regular blender or food processor, measuring spoons    INGREDIENTS:    -  1 cup cooked Israeli couscous    -  1/2 cup diced Roma tomatoes    -  1/2 cup freeze-dried sweet corn    -  1 cup chopped arugula    -  2 oz smoked salmon or chicken - diced    -  1/2 cup shredded Asiago cheese (if you can’t find it, use parmesan)    -  1/4 cup dried currants    -  1/4 cup toasted pepitas (pumpkin seeds)    DRESSING:    -  1/4 cup basil pesto    -  1/2 cup mayonnaise    -  1 shallot - quartered    -  1/2 cup well shaken buttermilk    -  juice of one lemon    -  salt and pepper to taste    INSTRUCTIONS:    1.  Arrange ingredients in separate rows on a large platter.      2. Put all dressing ingredients into the bowl of a food processor or blender and process until creamy and smooth. Season with salt and pepper.    3.  Pour dressing in a small pitcher and serve alongside the salad.  At the last minute, pour on the dressing and mix for the crowd.

WHAT YOU NEED: sharp knife, whisk, immersion or regular blender or food processor, measuring spoons

INGREDIENTS:

- 1 cup cooked Israeli couscous

- 1/2 cup diced Roma tomatoes

- 1/2 cup freeze-dried sweet corn

- 1 cup chopped arugula

- 2 oz smoked salmon or chicken - diced

- 1/2 cup shredded Asiago cheese (if you can’t find it, use parmesan)

- 1/4 cup dried currants

- 1/4 cup toasted pepitas (pumpkin seeds)

DRESSING:

- 1/4 cup basil pesto

- 1/2 cup mayonnaise

- 1 shallot - quartered

- 1/2 cup well shaken buttermilk

- juice of one lemon

- salt and pepper to taste

INSTRUCTIONS:

1. Arrange ingredients in separate rows on a large platter.

2. Put all dressing ingredients into the bowl of a food processor or blender and process until creamy and smooth. Season with salt and pepper.

3. Pour dressing in a small pitcher and serve alongside the salad. At the last minute, pour on the dressing and mix for the crowd.