STETSON SALAD WITH PESTO BUTTERMILK DRESSING RECIPE - (4.2/5)

Stetson Salad with Pesto Buttermilk Dressing Recipe - (4.2/5) image

Provided by johnwhorfin

Number Of Ingredients 15

1/2 cup dry Israeli (pearl) couscous, cooked according to directions and cooled
1 tablespoon olive oil
Salt and pepper, to taste
1 cup asparagus, cut into 1 inch pieces
2 cups arugula
1/2 cup chopped roasted hazelnuts
1/2 cup feta cheese, crumbled
1/2 cup super-sweet dried corn
DRESSING
1/2 cup basil pesto
1 shallot, chopped
1 cup buttermilk
Juice of one lemon
1/4 cup olive oil
Salt and pepper, to taste

Steps:

While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover. Just before serving, add dried corn. For the Dressing Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).