What’s for Dinner?
Just Like CPK
-Julie Ryan Evans
I love, love the chopped salad from California Pizza Kitchen. After returning there one too many times to satisfy my craving for this supreme salad, I set out to find the recipe so I could make it at home. Luckily, others seem share my affection, and recipes to duplicate it are posted across the Web. Here’s the version I’ve used for years. It’s great as a full meal with some bread, or a nice accompaniment to some simple soup.
1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 Tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped
1. For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
2. For dressing, whisk together ingredients in a small bowl and chill for an hour.
3. Just before serving toss dressing with salad and serve.