California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.


The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.

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White Balsamic Provencal Salad


California Pizza Kitchen White Balsamic Provencal Salad
Copycat Recipe

Serves 4-6

Vinaigrette Dressing
1 cup plus 2 tablespoons white balsamic vinegar
1 1/4 tablespoons minced garlic
1/2 tablespoon dried herbs
1 teaspoon salt
3/4 tablespoon finely grated lemon zest
1/4 teaspoon crushed black pepper
1 cup plus 2 tablespoons olive oil

Salad
1 head romaine lettuce
1 pound baby arugula leaves
3 cups slivered red cabbage
6 Roma tomatoes, cut and diced
18 sun dried tomatoes
1 pound feta cheese
24 Kalamata olives, pitted and cut in half

Vinaigrette Preparation:  In a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper. Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.

Salad Preparation:  In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing. Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

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