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.



Seafood Miso Salad

California Pizza Kitchen Restaurant Recipe

1 head napa cabbage, cut into 1 inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienne cut
1 small Daikon radish, peeled and julienne cut
1 large English cucumber, cored and julienne cut
2 cups cook shelled edamame
1 3/4 cups Miso Dressing (recipe below)
3 cups Fried Wonton Strips
2 cups Crisp Rice Strips
2 ripe avocados, pitted and cut into 1/2 inch dice
1/2 pound lump crab meat, shredded
10 ounces cooked shrimp, quartered, tails removed
4 scallions, thinly cut at an angle (white and pale green parts only)

Place the cabbages, carrots, radish, cucumber and edamame in a very large mixing bowl and toss to mix. Pour in 1 cup of dressing and toss to mix. Pour in 1 cup of dressing and toss,  making sure that everything is evenly coated. Gently toss in the Fried Wonton Strips, Crisp Rice sticks, and diced avocado.

Divide the salad among 4 very large, chilled serving plates. Top each with crab and shrimp. Place the remaining dressing in a squeeze bottle and drizzle over the salads. Garnish with scallions and serve.

Miso Salad Dressing:
1/2 cup light yellow miso
1/3 cup rice wine vinegar
1/2 cup sugar
1 egg, lightly beaten
3/4 teaspoon kosher salt
 Pinch ground black pepper
1/4 cup cold water
3/4 cup soy bean oil

Place all the ingredients except the oil and water in a blender or food processor.  Add 1/4 cup cold water and mix well. With the machine on, add the oil in a thin stream until it is completely
incorporated. Used immediately or refrigerate for up to 3 days. Mix well before using.

1 comment:

  1. I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and taste is like wow. Chinese and Indian restaurant