The Original Chopped Salad Recipe

Cook couscous

Bring 1.25 cups water or broth to a boil in a small saucepan. Add 1 cup Israeli couscous, a pinch of salt, stir, reduce heat to low, cover and simmer 8–10 minutes until tender. Drain any excess liquid, fluff with a fork and spread on a sheet pan to cool to room temperature (about 10–15 minutes).

While couscous cools, arrange or toss 4 cups arugula in a large mixing bowl so it’s ready to combine later.

Toast pepitas: heat a small dry skillet over medium heat. Add 3 tablespoons pepitas and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove to a plate to cool.

If your asiago is a block, cut 3 ounces into small 1/4-inch cubes or shave into thin pieces. Combine cheese with 1 tablespoon dried black currants and 1/2 cup dried sweet corn in a small bowl and set aside.

In a medium bowl combine 2 cups halved grape or cherry tomatoes with 2 teaspoons olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper and 1 tablespoon sliced fresh basil (if using). Toss to coat. Let marinate at room temperature 10–15 minutes while you prepare the dressing and other components.

In a bowl or jar whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise and 2 tablespoons Greek yogurt until smooth.

Whisk in 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 2 teaspoons chopped chives, 1 tablespoon chopped parsley and 1 teaspoon chopped dill. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 tablespoon water to thin if you prefer a looser dressing.

Cover and refrigerate for at least 10 minutes to let flavors meld. Stir or shake before using.

In the large mixing bowl with arugula add the cooled Israeli couscous and gently toss to combine.

Add the marinated tomatoes (including any accumulated marinade), the asiago/currant/corn mixture, and the toasted pepitas. Gently fold to distribute ingredients evenly.

Tear or fold the 8 ounces smoked salmon into bite-size pieces and scatter over the salad. Reserve a few attractive slices for plating on top if desired.

Drizzle 3–4 tablespoons of the buttermilk herb dressing over the salad, then toss lightly to coat. Add more dressing to taste (about 1–3 tablespoons more if desired).

Taste and adjust seasoning with salt and pepper. Garnish with additional pepitas and a few extra black currants or asiago shavings, and serve with lemon wedges on the side.