Recipe for Stetson chopped salad with smoked salmon, corn, berries, couscous and Basil-Ranch dressing. A Sonoran spin on the famous southwestern Stetson Salad from Cowboy Ciao restaurant in Scottsdale, Arizona.
Huun Ga’I is corn roasted on the cob then dried in the sun. When boiled it has a slightly chewy texture and nutty flavor. It’s a traditional Native American food. You can purchase it from Ramona Farms or substitute any freeze dried roasted corn, such as Melissa’s.
Servings: 2 servings
A Sonoran spin on the famous Southwestern Stetson Salad from Cowboy Ciao in Scottsdale, Arizona. Huun Ga’I is corn roasted on the cob then dried in the sun It can be purchased from Ramona Farms.
Ingredients
- 2 cups diced tomatoes
- 1 tablespoon balsamic vinegar
- sea salt to taste
- 7 oz arugula chopped
- 8 oz smoked trout
- 2 cups Huun Ga’I cob roasted dried corn kernels, such as Ramona Farms’, prepared according to package directions.
- 1 cup toasted sunflower seeds
- 1 cup dried sour cherries
- 1 cup dried blueberries
- 2 cups prepared pearl couscous
Basil Ranch Salad Dressing
- 1 cup buttermilk
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise such as Duke’s or Hellman’s
- 1 cup loosely packed fresh basil
- ½ cup loosely packed parsley
- ½ teaspoon fresh or dried dill
- ½ teaspoon celery salt
- 2 tablespoons chopped chives
- 1 small shallot about 2-inches long by 1-inch wide
- 2 cloves garlic
- Juice from 1 large lemon about 3 Tbsp
- 2 tablespoons grated Parmesan or Romano cheese
- ½ teaspoon sea salt
- Ground black pepper about 6 grinds of a peppermill
Instructions
- Put all ingredients for the Basil-Ranch Salad Dressing in a high-speed blender and blitz on high for 1 to 2 minutes, or until well combined. Chill for 1 to 2 hours before serving.
- Combine the diced tomatoes and balsamic vinegar and season with sea salt to taste. Set aside.
- Combine the sunflower seeds, dried sour cherries and dried blueberries. Set aside.
- Fill the bottom of a salad bowl with a layer of arugula.
- Drain the liquid from the tomatoes. Arrange the smoked trout, berry and sunflower mixture, corn kernels, tomato mixture, and pearl couscous in sections on top. Pour the dressing over and toss.
Notes
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