Executive chef-owners Chester Wright and Larry Gauld’s creation serves 2; some pesto and dressing will be left over. Dressing makes 2 cups.
Ingredients
DRESSING
2 cups packed fresh basil leaves
2 cloves garlic, chopped
1/4 cup pine nuts
1/3 cup extra-virgin olive oil
1/2 cup freshly grated pecorino romano
1 shallot, chopped
1 cup buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper to taste
SALAD
1/4 cup pepitas (pumpkin seeds)
2 ounces grated asiago cheese
1/4 cup currants
2 Roma tomatoes, seeded and diced
1 1/4 teaspoons chiffonade of basil
1 garlic clove, minced
Splash of balsamic vinegar
Salt to taste
1/2 cup uncooked couscous
Olive oil to taste
1/2 cup or 2 ounces diced smoked salmon
1/2 cup or 2 ounces diced smoked trout
1/2 cup dried corn
1/2 cup chiffonade of arugula
Directions
Dressing: Combine the first 3 ingredients in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt and pepper, transfer to a mixing bowl, and stir in the cheese to yield 1 cup of pesto.
In a blender, blend thoroughly 1/2 cup of the pesto with the shallot. With motor running, pour in buttermilk. Add lemon juice; season with salt and pepper.
Salad: To make the trail mix, preheat oven to 375 degrees. Place pepitas on a sheet pan and bake until they start to pop, about 7-10 minutes. Let cool; meanwhile, cut asiago into small cubes. Combine pepitas, cheese and currants in a small bowl and set aside.
To prepare the tomatoes, combine them in a small bowl with the basil, minced garlic, and balsamic vinegar. Salt to taste and set aside.
To prepare the couscous, place in a pot of 2 cups of boiling salted water, reduce heat, and cook uncovered until al dente, 7-8 minutes. Add olive oil, lightly toss to coat, and set aside.
To serve, divide ingredients and arrange them in stripes on 2 plates as follows: tomato mixture, trail mix, dried corn, trout, arugula, couscous, salmon. Place ramekins of dressing on the side.
Wine ideas: The combination of citrus acidity and herbal flavor in sauvignon blanc will bridge the sweet notes in this pesto-enriched salad. Look for California examples like Joel Gott and Pomelo, which run less than $15. Tara Q. Thomas
