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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Cobb Salad



COBB SALAD
California Pizza Kitchen Copycat Recipe

Serves 4 Main Dish or 8 Appetizers

Garden Herb Ranch Dressing (see recipe below)
Grilled Garlic Chicken (see recipe below)
1 pound medium fresh beets
3/4 head iceberg lettuce, cored, rinsed, dried and cut into 3/4 inch square pieces
3/4 head romaine lettuce, separated, trimmed, rinsed, dried and cut into 3/4 inch pieces
3/4 pound diced smoked bacon, cooked until golden and crispy
2 pounds ripe tomatoes cut into 1/2 inch dice
2 ripe avocados cut into 1/2 inch dice
3 cups crumbled Gorgonzola cheese

Prepare garden herb ranch dressing and grilled garlic chicken. Set aside.

To prepare beets, bring about 6 quarts water to a boil. Carefully place beets in water and cook 45 minutes. After 45 minutes, add additional hot water if needed to cover beets. Cook an additional 45 minutes. Beets should be soft all the way through when done. Carefully transfer beets to a colander, and drain. Place beets in a bowl, and refrigerate 10 minutes or until beets are just warm to the touch. Slip skin from beets, and cut into 1/2 inch dice.

To assemble salad: In large mixing bowl, toss together the lettuces and dressing. Transfer equal parts to chilled serving bowls. Neatly layer rows of bacon, tomatoes, avocados, reserved chicken cubes and beets. Top with equal amounts of cheese.

Garden Herb Ranch Dressing
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons thinly sliced green onions (green and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil

In mixing bowl, use a fork to stir together the mustard and cold water until ingredients form a paste. Set aside 10 minutes. Add all remaining ingredients to bowl and whisk just until smooth. Do not over-mix or you will incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.

Grilled Garlic Chicken
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced fresh garlic
2 teaspoons soy sauce
2 teaspoons kosher salt
4 boneless skinless chicken breast halves (5 ounces each)

In mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Turn chicken breasts in this marinade and leave to marinate at room temperature about 15 minutes. Preheat broiler, stove top grill or outdoor grill. If using broiler, set rack in center of oven. Broil or grill chicken breasts until cooked through, about 5 to 6 minutes per side. Remove from heat and cool slightly then cut into 1/4 inch cubes. Cover with plastic wrap and refrigerate until ready to use.


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