Next time you’re stuck on what to bring to a potluck, offer to bring this salad. Adapted from “The Salad Lab: Whisk, Toss, and Enjoy!” by Darlene Schrijver, this colorful mélange is based on an iconic specialty of the Grand Canyon State, with ingredients typically arranged in stripes to resemble an Arizona sunset. Loaded with protein, fiber, and nutrients, it’s as filling and delicious as it is striking to look at and a meal in itself. Be sure to wait until right before serving to toss with the refreshing herb-infused dressing so that your guests have a chance to admire your artistry. — Susan Puckett
Ingredients
Creamy Basil Dressing:
- 2/3 cup coarsely chopped fresh basil leaves
- ¼ cup olive oil
- ¼ cup mayonnaise
- 3 tablespoons buttermilk
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- ½ teaspoon pressed or grated garlic
- Sea salt and freshly cracked pepper to taste
Salad:
- 1 cup pearl couscous
- 8 cups lightly packed arugula
- 2 cups diced red and/or yellow bell peppers
- 1 cup chopped smoked salmon
- 1 cup freeze-dried corn or fresh corn kernels (see note)
- 1 cup shaved Asiago or Parmesan cheese, or 1 cup diced feta cheese
- ½ cup toasted pepitas or roasted sunflower seeds
- ½ cup dried cranberries
Instructions
- Make the dressing: In a medium bowl, combine the basil, olive oil, mayonnaise, buttermilk, cheese, vinegar, lemon juice, honey, and garlic. Emulsify with an immersion blender, then season to taste with salt and pepper. (Alternately, puree the ingredients in a food processor.) Pour into a bowl or other container and cover and refrigerate until ready to serve. This may be made up to 3 days in advance.
- Assemble the salad:Cook the couscous in boiling, salted water according to package directions, until tender and not chewy in the center, about 7 minutes. Drain, rinse, and set aside to cool completely.
- Place the arugula in the bottom of a large bowl and arrange the couscous, bell pepper, salmon, corn, cheese, pepitas or sunflower seeds, and cranberries in separate rows on top.
- Just before serving, drizzle with dressing to taste. Toss until the ingredients are evenly combined and coated with the dressing and serve.
Susan Puckett is the former Food editor of the Atlanta Journal-Constitution and anAtlanta-based food writer and cookbook author.
