Directions
1Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the oil (mix the vegetable and olive oil together) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
2Combine ingredients to make pesto dressing.
3Combine ingredients to make salad and mix with dressing.
Ingredients
Salad
1/2 cup (2 oz.) Israeli (pearl) couscous, cooked
1/2 cup (2 oz.) Roma tomatoes, diced
1/2 cup (2 oz.) arugula, chopped
1/4 cup (1 oz.) super-sweet dried corn
2 oz. smoked salmon or chicken, diced
1/4 cup (1/2 oz.) toasted pepitas
1/2 oz. asiago cheese, crumbled
Pesto Dressing
1 cup aioli (see recipe below)
Aioli
2 or 3 fresh garlic cloves, peeled and chopped
Large pinch coarse sea or kosher salt
1 egg yolk, at room temperature
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.