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Gladily's world famous chopped salad recipe

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One of my favorite places to go for lunch in Phoenix is The Gladily on Camelback Road. Every time I've gone there, it's almost impossible to order anything other than their original chopped salad. It is different from any other chopped salad available. As many places do, I suspected that their recipe is a secret. However, when reading a magazine a while back, The Gladily was kind enough to give out their recipe. It can also be found in other places, but after several people asked for it, it is now also on Examiner.

Part of the uniqueness of this salad is the way it is plated (see the accompanying photo) and the fact that the dressing is poured and the salad is combined at your table. However, you can serve it how ever you like.

If you are not familiar with how to chiffonade basil, or just want a refresher, watch the video. It's easy!

You should be able to purchase arugula and Israeli couscous from your regular grocery store in Mesa, but if you cannot find it, Sprouts or AJ's in Mesa will have arugula and Trader Joe's also in Mesa, will have the Israeli couscous.

Since I am allergic to seafood, I never order mine with the salmon. I have it with chicken and it is wonder. Just replace the salmon with chicken.

The Original Chopped Salad from Gladily (and Citizen's Public House)

  • 1/2 cup smoked salmon (optional)
  • 2/3 cup freeze dried corn
  • 2/3 cup chopped arugula
  • 2/3 cup cooked Israeli couscous

Trail mix

  • 1/4 cup black currants
  • 1/4 cup toasted pepitas
  • 3 tbls ground aged asiago cheese

Diced tomato layer

  • 1/2 cup diced Roma tomato
  • tbls balsamic vinegar
  • 2 tsp olive oil
  • 1 large basil leaf chiffonade
  • pinch of salt and pepper

Dressing

  • 1 cup best foods mayo
  • 1/4 cup buttermilk
  • 1 tbls pecorino Romano
  • Juice of one lemon.
  • 12 basil leaves
  • 1 teaspoon minced garlic

To make the tomato layer, mix diced tomatoes with the balsamic vinegar and olive oil, basil leaf, salt and pepper.

To make the salad, layer a row of tomatoes, a row of the trail mix, a row of arugula, a row of couscous, a row of dried corn and a row of salmon if using.

To make the dressing, thoroughly combine all the dressing ingredients in a blender.

Serve with the dressing on the side, Mix the dressing into the salad table side.

For other articles and recipes, see Mesa Food Examiner or North Phoenix Food Examiner. Better yet, click on subscribe to automatically receive our articles and recipes. It's free and SPAM-free.

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