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.