Chopped Salad with Herb-Mustard Vinaigrette

Taken from an old newspaper clipping featuring the California Pizza Kitchen Cookbook.

Makes 4 entree, or 8 appetizer servings.

Herb-Mustard Vinaigrette:

1 tsp minced fresh garlic

2 tsp minced fresh shallot

2 Tbsp Dijon mustard

1 1/2 tsp dried oregano

2 tsp dried parsley

1/2 tsp ground black pepper

1/4 tsp kosher salt

1/4 cup red-wine vinegar

3/4 cup EVOO (extra virgin olive oil)

3 Tbsp finely grated Parmesan cheese

Salad ingredients:

1/2 head iceberg lettuce, cleaned, trimmed, and chopped into 1/3-inch wide strips

1/2 head romaine lettuce, cleaned, trimmed and chopped into 1/8-inch wide strips

12 large leaves of basil chopped into 1/16-inch wide strips

2 cups (1/3 pound) dry Italian salami, cut into thin strips

3 cups (2/3 pound) shredded mozzarella cheese

1 cup chopped garbanzo beans

4 cups (2 pounds) ripe tomatoes, diced 1/2 inch

2 cups (2/3 pound) turkey breast, diced 1/2-inch

2 Tbsp chopped scallions, 1/2-inch piece

To make the vinaigrette dressing:

Whisk together all ingredients except oil and Parmesan cheese.  Slowly blend in oil.  When all oil has been incorporated, stir in Parmesan.  Set aside.

To make salad:

Toss lettuces, basil, salami, cheese, garbanzos, tomatoes and turkey together in a large mixing bowl.  Toss lightly with vinaigrette to taste; may serve additional vinaigrette alongside.  Garnish with chopped scallions.

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