[California Pizza Kitchen, 238 Summit Blvd., 298-7931; and 3470 Galleria Circle, 444-0777]
Deborah McWaters e-mailed to request a "recipe that I would love to have."
Describing the Thai Crunch Salad served at California Pizza Kitchen as "probably the best salad I have ever had," she offered a few details.
"The blend of items in the salad is a delicious combination. But the peanut dressing combined with the lime dressing is what makes the salad," Deborah wrote.
"A friend and I tried to figure out the ingredients, but didn't get it quite right," she reported, ending with, "If you could get this recipe, I would greatly appreciate it." Landing the recipe - which is far lengthier than one might expect when plowing into the salad - involved contacting the company's California-based marketing department. As it turns out, the recipe is available in the newly released CPK Family Cookbook that is sold in the restaurants nationwide and online at www.cpk.com.
Special
California Pizza Kitchen's Thai Crunch Salad is colorful and tasty. Lime Cilantro Dressing
California Pizza Kitchen's Thai Crunch Salad
Thai Peanut Dressing
Grilled Garlic Chicken
Crisp Rice Sticks and Friend Wonton Strips
Served at the restaurant at both lunch and dinner, the Thai Crunch Salad ($9.49 for a half salad; $12.99 for a full salad) is one in a medley of salad options served at the eatery that was founded in 1985 by attorneys Larry Flax and Rick Rosenfield, who are authors of the new cookbook.
Despite the restaurant's name, there is far more than pizza served. On the salad menu are: the Original BBQ Chicken Chopped Salad; Grilled Vegetable Salad; Original Chopped Salad; CPK Cobb Salad; Classic Caesar Salad; Tricolor Salad Pizza; Mediterranean Salad; Waldorf Chicken Salad; Miso Seafood Salad; Chinese Chicken Salad, and Field Greens Salad.
The recipe came with this explanation: "We really wanted to re-experience the taste of one of our most popular original pizzas, the Thai Chicken Pizza, but with some added crunch and in a new format: a salad."
After some experimentation, the restaurant's founders came up with what they believe is "the perfect combination of crisp wontons, crisp rice sticks and peanuts, as well as our Thai Peanut Dressing," according to the cookbook.
This is also the first salad that included edamame (soybeans), now a very popular ingredient.
Be advised, however, that the recipe comes with a warning: "Caution: This salad may be habit forming!"
Try it and you'll know why, because you'll soon be trying to figure out a way to sneak back to CPK for yet another taste.
California Pizza Kitchen's two Birmingham locations open daily at 11 a.m.
Is there some special dish that you've tasted in a Birmingham-area restaurant that you'd like to try to duplicate? Send your request to: Food Detective, The Birmingham News, P.O. Box 2553, Birmingham, AL 35202; fax Food Detective, 325-2494 or e-mail LGFullman@aol.com.
California Pizza Kitchen's Thai Crunch Salad
(Serves 4)
1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches scallions (green onions), thinly sliced (white and pale green parts only)
1 large English (hothouse) cucumber, peeled, cored and julienned
1 large bunch cilantro, chopped
2 cups cooked shelled edamame (soybeans)
2 cups roasted peanuts
4 breasts grilled garlic chicken
1 cup lime-cilantro dressing
4 cups fried wonton strips
2 cups crisp rice sticks
2 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice (optional)
1/2 cup Thai peanut dressing
Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix.
Cut chicken into ½-inch cubes and add to mixing bowl.
Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips. Divide salad among four, very large, chilled serving plates and top with crisp rice sticks.
Sprinkle crisp rice sticks over top of each salad, then use a squeeze bottle or syrup dispenser to drizzle Thai peanut dressing over rice sticks.
If serving the salads with avocado, distribute over the salads. Serve immediately.
Lime Cilantro Dressing
Makes 1 cup
1/4 small red bell pepper, cored and cut into 1/2-inch pieces
1 small bunch cilantro leaves, coarsely chopped
1 tablespoon + 2 teaspoons honey
1 tablespoon + 2 teaspoons white vinegar
1 tablespoon + 1 1/2 teaspoons lime juice
1 1/2 teaspoons light corn syrup
2 teaspoons Dijon mustard
1/2 teaspoon Asian sesame oil
1/4 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 ground black pepper
1/2 cup extra-virgin olive oil
Place bell pepper and cilantro leaves in the work bowl of a food processor, then add remaining ingredients except for olive oil. Process until smooth, 30 to 60 seconds.
With food processor on, add olive oil in a thin stream and continue processing for 1 minute after all the oil has been added; there should be no oil on the surface. Store covered in refrigerator for up to 1 week (whisk before using).
Thai Peanut Dressing
Makes ½ cup
2 tablespoons creamy peanut butter
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 1/2 teaspoons water
1 1/2 teaspoons soy sauce
1 tablespoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon (scant) cayenne pepper
Pinch of crushed red pepper flakes
1 tablespoon canola oil
Whisk together peanut butter, vinegar, honey, water and soy sauce. Stir in sugar, salt, cayenne and red pepper flakes. Add oil and continue whisking until smooth. Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.
2 pounds boneless, skinless chicken breasts
6 tablespoons olive oil
2 tablespoons finely chopped garlic
1 tablespoon soy sauce
1 1/2 teaspoons kosher salt
Place chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of ½ inch. Do not pound them too thin; this is just to ensure they will cook evenly.
Combine olive oil and seasonings in a large mixing bowl. Stir to mix. Add chicken breasts to bowl, one by one, turning each in the marinade. Place chicken in refrigerator for 10 to 20 minutes.
If you have a hot grill available, grill chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat oven to 350 degrees Fahrenheit and bake chicken in a pan, for about 30 minutes. The internal temperature should be 165 degrees Fahrenheit.Use chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
Crisp Rice Sticks and Friend Wonton Strips
Makes 2 cups rice sticks or 3 cups wonton strips
1 quart canola oil
2 ounces (1 bundle) rice sticks (fine)
1 package wonton wrappers
Heat oil to 400 degrees Fahrenheit in a large, deep pot.
While oil is heating, gently unfold bundle of rice sticks and spread them apart. (Don't worry if some of the pieces break; they can still be fried.) Cut wonton wrappers into ¼-inch strips and toss to separate the pieces.
When oil is hot, place all of rice sticks in the pan, pressing down gently with wire skimmer (if they won't all fit, then fry half at a time). They will puff immediately. Fry for about 5 seconds. Fry wonton strips for about 30 seconds, or until golden.
Remove immediately with wire skimmer, and drain on several layers of paper towels. Allow rice sticks or wonton strips to cool.
Gently crush fried rice sticks with your hands. Store either topping at room temperature in an airtight container for up to 24 hours.
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