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California Pizza Kitchen's Chopped Salad With Herbed Mustard Vinaigrette

Cooking Directions:
-------- ------------ --------------------------------
1 teaspoon minced fresh garlic
2 teaspoons minced fresh shallot
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups pure mild-flavored olive oil
3 tablespoons grated parmesan cheese
=== SALAD ===
1/2 head iceburg lettuce -- cleaned, trimmed,
and cut into 1/8" wide strips
1/2 head romaine lettuce -- cleaned, trimmed,
and cut into 1/8" wide strips
12 large leaves basil -- cut 1/16"-wide strips
2 cups dry Italian salami - (1/3 lb) -- cut thin strips
3 cups shredded mozzarella cheese - (2/3 lb)
1 cup chopped barbanzo beans
4 cups ripe tomatoes - (2 lbs) cut 1/2" dice
3 cups turkey breast - (1 lb) -- cut 1/2" dice
2 tablespoons chopped scallions, 1/4-inch pieces

To make the dressing: Process all ingredients except oil and parmesan
using a hand-held, propeller-blade type mixer (or use a whisk in a small
bowl). Slowly blend in oil. When all oil has been incorporated, stir in
Parmesan. Set aside in the refrigerator.

To make the salad: Toss first 6 ingredients and dressing together in a
large mixing bowl. Transfer the salad to chilled salad plates. Surround
each serving with a ring of diced tomatoes and top with diced turkey
breast. Garnish with chopped scallions.

This recipe yields ?? servings.

© 2008
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