Ingredients
 extra virgin olive oil1 cup
 cider vinegar 1/2 cup
 capers 1/4 cup
packed in either salt or brine
 onion2 tbsp
minced
 fresh parsley2 tbsp
chopped
 scallions2 tbsp
minced
 salt and freshly ground black pepper
to taste
 big bowl of mixed greens
such as baby romaine
 crumbled blue cheese 1/2 cup
 cooked turkey2 cups
diced
 cucumber 1/2 cup
diced, peeled and seeded
 tomato 1/2 cup
diced
 hard-boiled egg 1/2 cup
diced
 cooked bacon 1/2 cup
diced
 scallions 1/2 cup
minced
 cheddar cheese 1/2 cup
diced
 deep-fried shallots 1/2 cup
store-bought fried onion strings are fine

cookware

1
For the dressing, process the olive oil, vinegar, capers, onion, parsley, scallions, salt, and pepper in a magic bullet or equivalent.
2
Toss the mixed greens with the dressing. (Don't feel compelled to use all the dressing with the greens. Just add enough to coat the greens. You can repurpose any extra dressing for other salads or blanched veggies.) Transfer the greens onto the serving plate.
3
Arrange the rest of the ingredients over the greens. Share and enjoy!
Source

adapted from Roy Choi's L.A. Son: My Life, My City, My Food