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California Pizza Kitchen Original Chopped Salad

By Todd Wilbur

Score: 5.00. Votes: 2
In stock (9917 items available)
  • $0.79

Menu Description: "Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb-mustard Parmesan vinaigrette topped with scallions."

It's the delicious herb-mustard Parmesan vinaigrette that makes this salad so good. And since freshly made dressings are way better than anything you'll buy in a store, heres a great clone for vinaigrette that you can use either on the chopped salad clone here, or on any salad you assemble with ingredients on hand. After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed. This will create an emulsion to thicken the vinaigrette and hold all the ingredients together even as the dressing chills.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Herb-Mustard Parmesan Vinaigrette
  • 1/3 cup red wine vinegar
  • 3 tablespoons grated Parmesan cheese
  • 4 teaspoons granulated sugar
  • 2 tablespoons Grey Poupon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 3/4 cup light olive oil
  • 4 cups chopped iceberg lettuce
  • 4 cups chopped romaine lettuce
  • 1 cup strips of thinly sliced salami
  • 1 cup diced turkey breast
  • 1/2 cup shredded mozzarella cheese
  • 2 tomatoes, chopped
  • 2 teaspoons sliced basil
  • 2 green onions sliced (green part only)
  • Do This
    • Restaurant/Brand
      California Pizza Kitchen
    • Instructions

      1. Make the herb-mustard parmesan vinaigrette by combining all the dressing ingredients, except the oil, in a small saucepan over medium heat. When the mixture begins to bubble, reduce the heat and simmer for 2 minutes, then take the pan off the heat and let it cool for about 10 minutes. When the vinaigrette mixture has cooled, pour it into a medium bowl. Using an electric mixer, mix dressing while slowly drizzling the olive oil into the bowl. This will create an emulsion that will hold the oil and the other ingredients together. Continue to mix dressing with the mixer until it's thick, then store it in a covered container in the refrigerator.

      2. When the vinaigrette has chilled, make each salad separately by combining 2 cups iceberg lettuce, 2 cups romaine, 1/2 cup salami, 1/2 cup turkey breast, 1/4 cup cheese, 1 chopped tomato, and 1 teaspoon of basil in a large bowl. Add 1/4 cup to 1/3 cup vinaigrette to the salad and toss until it's well-coated. Spoon each dressed salad onto a serving plate, then sprinkle each with the green onion, and serve. 

      Makes 2 large salads.

Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
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todd wilbuer fan my name is AAbi
Sep 7, 2014, 21:00

I Am A your big fan (TODD WILBUR)

May 22, 2007, 21:00

Love it! It's the only dressing I'm going to use from now on!

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