Recipe for California Pizza Kitchens Chopped Salad with Herbed Mustard Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
	HERB-MUSTARD VINAIGRETTE ----------------
1 tsp	minced fresh garlic
2 tsp	minced fresh shallot
2 tbl	Dijon mustard
1/2 tsp	dried oregano
2 tsp	dried parsley
1/2 tsp	freshly-ground black pepper
1/4 tsp	kosher salt
1/4 cup	red wine vinegar
1/3 cup	pure mild-flavored olive oil
3 tbl	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 lrg	leaves basil cut 1/16"-wide strips
2 cup	dry Italian salami - (1/3 lb) cut thin strips
3 cup	shredded mozzarella cheese - (2/3 lb)
1 cup	chopped barbanzo beans
4 cup	ripe tomatoes - (2 lbs) cut 1/2" dice
3 cup	turkey breast - (1 lb) cut 1/2" dice

Instructions:

Instructions: 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.

NOTES : If so desired, all ingredients can be tossed together instead of being composed on the plate as described in the directions.

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