California Pizza Kitchen Kitchen Chopped Salad with Herbed Vinaigrette

By maxwells4

Ingredients

• Herb-Mustard Vinaigrette
• 1 teaspoon minced fresh garlic
• 2 tsp. minced fresh shallot
• 2 Tbsp. Dijon mustard
• 1 1/2 tsp. dried oregano
• 2 tsp. dried parsley
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 C. red wine vinegar
• 1 1/3 cups pure, mild-flavored olive oil
• 3 Tbsp. grated Parmesan cheese
• Salad
• 1/2 head iceberg lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
• 1/2 head romaine lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips
• 12 large leaves 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 C. chopped garbanzo beans
• 4 cups (2 pound) ripe tomatoes, diced 1/2 inch
• 3 cups (1 pound) turkey breast, diced 1/2 inch
• 2 Tbsp., chopped scallions, 1/4-inch pieces

Details

Adapted from copykat.com

Preparation

Step 1

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