Oh my goodness, is this salad delicious!! I am a salad lover through and through and like pretty much every salad that comes my way. This salad was no exception. Sounds like an odd combination of ingredients, but don't be scared! The recipe came from A Bountiful Kitchen.
1 package Olive Oil and Garlic Couscous
12 cups Romaine lettuce (about 1 large or two medium heads)
1/2 cup Craisins
1/2 cup grated Asiago or Parmesan cheese
1 1/2 cups or 3-4 medium ears fresh white corn, cooked, cooled and cut off cob*
1/2 cup toasted pumpkin seeds
12 cups Romaine lettuce (about 1 large or two medium heads)
1/2 cup Craisins
1/2 cup grated Asiago or Parmesan cheese
1 1/2 cups or 3-4 medium ears fresh white corn, cooked, cooled and cut off cob*
1/2 cup toasted pumpkin seeds
Fresh Basil Dressing:
(enough for a double batch of salad)
1 cup fresh basil leaves*
1 cup mayonnaise
1/2 shallot, chopped (optional)
1 cup buttermilk
2 tablespoons red wine vinegar
Salt and Pepper to taste
(enough for a double batch of salad)
1 cup fresh basil leaves*
1 cup mayonnaise
1/2 shallot, chopped (optional)
1 cup buttermilk
2 tablespoons red wine vinegar
Salt and Pepper to taste
For best results- a day before, or at least a few hours before:
Cook couscous according to package directions. Cool completely. Refrigerate.
Wash and dry lettuce, set aside in refrigerator.
Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.
Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.
Cook couscous according to package directions. Cool completely. Refrigerate.
Wash and dry lettuce, set aside in refrigerator.
Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.
Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.
When ready to serve:
Place cooked couscous in a large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on the side.
Place cooked couscous in a large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on the side.
Tips:
– When I say “large” head of Romaine, I’m not talking about a Costco head of Romaine. Those are Romaine hearts. If you are using Costco Romaine, probably about 4-5 heads will do.
-The first time I made this salad, I tried to cook the couscous and cook the corn and let both cool before adding to the salad. It really works best to cook both several hours or the day before and refrigerate. Also best to use really cold lettuce and dressing. I tried both ways, and had the best result when preparing ingredients the day before and then toss the ingredients when all completely chilled.
-*You may use frozen corn. I won’t be as delicious, but you won’t know the diff if you don’t use fresh first.
-*Don’t even think about using dried basil.
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