Scottsdale Chopped Salad Recipe

Prep couscous

If you haven't already cooked the Israeli couscous, bring 1 1/4 cups water to a boil, add 1/2 cup dry Israeli couscous with a pinch of salt, reduce heat to low, cover and simmer 8–10 minutes until tender. Drain any excess water and spread on a tray to cool to room temperature (about 10–15 minutes). Reserve 1 cup cooked couscous for the recipe.

Place the washed and dried arugula in a large mixing bowl. Add the cooled cooked couscous and gently toss to combine.

Add the smoked salmon pieces on top of the arugula-couscous mixture, keeping some aside for garnish if desired. Do not overmix the salmon to avoid breaking large slices.

In a small bowl, combine halved cherry tomatoes, finely diced red onion and minced garlic.

Stir in 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper until evenly coated.

Fold in the chopped fresh basil. Let the mixture sit 10–15 minutes at room temperature to macerate and develop flavor. Taste and adjust seasoning if needed.

If your seeds and nuts are not toasted, heat a small skillet over medium heat. Add the mixed seeds & nuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool.

Roughly break the pita chips or crostini into small bite-sized pieces and combine with the cooled toasted seeds & nuts and dried cranberries (if using). Keep this mixture separate until assembly to preserve crunch.

Measure the freeze-dried corn and keep it dry until final assembly. (Do not rehydrate; its crunchy texture is intended for contrast.)

In a jar or small bowl, combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey.

Add the finely chopped parsley, chives and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust lemon, salt or honey as needed.

Just before serving, drizzle about two-thirds of the herb dressing over the arugula, couscous and smoked salmon in the large bowl. Gently toss to coat evenly without breaking up the salmon.

Spoon the bruschetta tomato mixture over the salad, distributing evenly.

Sprinkle the house trail crunchy topping over the salad, followed by the freeze-dried corn for bright crunch.

Arrange any reserved smoked salmon pieces on top as a garnish. Drizzle additional dressing as desired (reserve remaining dressing for guests).

Serve immediately to preserve the crunch of the trail mix and freeze-dried corn.