Cowboy Ciao‘s Stetson Chopped Salad | Scottsdale

Cowboy Ciao‘s Stetson Chopped Salad is a favorite dish among Scottsdale locals and visitors alike. The local hot spot shared their recipe with RTX Traveler so that you can enjoy this dish any time you like.

Stetson ChoppedSalad ingredients:

1/2 cup (2 oz) Israeli pearled couscous, cooked
1/2 cup (2 oz) Roma tomatoes, diced
1/2 cup (1 oz) super-sweet dried corn
1/2 cup (2oz) arugula, chopped
2 ounces smoked salmon, diced
1/2 oz asiago cheese, crumbled **
1/4 cup (1/2 oz) toasted pepitas **
1/4 cup dried black currants**

Pesto dressing ingredients:

1/2 cup basil pesto
1 cup aioli
1 shallot, roughly chopped
1 cup buttermilk
Juice of 1/2 lemon
1/2 teaspoon coarse black pepper
Salt to taste

Salad preparation:

In a shallow bowl, assemble the salad ingredients in rows. Start with tomatoes or arugula at one end; push previous row back with one hand as you place and line up the next ingredient with the other hand.
**Combine the last three ingredients beforehand and use as one row.

Pesto dressing preparation:

Add first three ingredients to food processor and blend thoroughly. With motor running, pour in buttermilk. Add remaining ingredients to combine. If using prepared pesto, taste before adding additional salt. Store in refrigerator until ready to serve.

Courtesy of Cowboy Ciao Restaurant – Scottsdale, AZ

Ciao Interior 2

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