the original 
chopped salad

This hearty, flavor-packed chopped salad is inspired by the iconic original from The Gladly in Phoenix. Layered with arugula, smoked salmon, Israeli couscous, sweet corn, tomatoes, and salty pepitas, it’s finished with a punchy buttermilk-herb dressing that ties everything together. It’s bold, balanced, and satisfying enough to be the whole meal. A perfect showcase for Wild Alaskan fish in a fresh, vibrant way.

 

Serves four to six people. 

 

INGREDIENTS

Salad:

Balsamic Tomatoes:

  • 1 cup grape or roma tomatoes, diced
  • 2 tablespoon good quality Balsamic vinegar
  • 1 tablespoon good olive oil
  • Pinch of salt and fresh-ground pepper to taste

Trail Mix:

  • 1/2 cup black currants
  • 1/2 cup toasted pepitas
  • 1/4 cup grated aged Asiago cheese

Dressing:

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • Juice of one lemon
  • 12 basil leaves
  • 1 teaspoon minced fresh garlic

DIRECTIONS
  1. Make trail mix: Combine the currants, pepitas and asaigo cheese.
  2. Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves.
  3. Lay out smoked salmon, corn, arugula, couscous, trail mix and balsamic tomatoes in stripes in serving bowl (see photo).
  4. Combine the mayonnaise, buttermilk, romano cheese, basil leaves, garlic and lemon juice in a food processor or blender. Process until smooth and add salt and pepper to taste.
  5. Serve the salad with ingredients laid in stripes. Combine with dressing at the table and toss.