California Pizza Kitchen Chopped Salad
1 teaspoon garlic - minced
2 teaspoons shallot - minced
2 tablespoons Dijon mustard
1-1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup red wine vinegar
1-1/3 cups olive oil
3 tablespoons Parmesan cheese - grated
1/2 head iceberg lettuce - chopped
1/2 head romaine lettuce - chopped
12 large basil leaves - chopped
2 cups salami - sliced 1/8" thick
3 cups mozzarella cheese - shredded
1 cup garbanzo beans - chopped
4 cups tomato - diced
3 cups turkey breast - diced
2 tablespoons scallions - chopped
For the Dressing Process all the ingredients except the oil in a blender.
Slowly blend in oil. When the oil has been incorporated, stir in Parmesan.
Set aside in the refrigerator.
For the Salad
Toss the first 6 ingredients (iceberg lettuce thru the garbanzo beans) with
the dressing in a large bowl. Transfer the salads to chilled salad plates.
Surround each serving with a ring of diced tomatoes and top with diced
turkey. Garnish with chopped scallions.