75 g (½ c) black currants (may substitute black raisins)
75 g (½ c) toasted pepitas (may substitute sunflower seeds)
45 g (½ c) aged asiago or parmesan cheese, chopped
150 g (1 c) diced Roma tomato
15 ml (1 tbsp) balsamic vinegar
10 ml (2 tsp) extra virgin olive oil
1 large basil leaf, cut in thin strips
salt and pepper, to taste
225 g (1½ c) chopped arugula (rocket)
200 g (1 c) smoked salmon
225 g (1½ c) frozen corn
225 g (1½ c) cooked Israeli couscous
To make buttermilk dressing, combine 225 ml (1 c) aioli (may substitute mayonnaise), 60 ml (¼ c) buttermilk, 1 tbsp pecorino romano cheese, the juice of 1 lemon, 60 ml (¼ c) chopped basil, 1 garlic clove and 2 ml (½ tsp) coarse ground black pepper in a blender; pulse to combine.
In a large bowl, combine all ingredients (currants to couscous); season with salt and pepper. Toss together with buttermilk dressing until mixed well; serve.
A specialty in the Southwest, these salty roasted pumpkin seeds are eaten as snacks or used as crunchy garnishes in salads and soups.
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