Recipes

After attending Le Cordon Bleu, Nancy Silverton honed her pastry skills at Le Notre Culinary Institute in France, and then landed at Los Angeles’ Spago as head pastry chef. Craving crusty European-style bread, she taught herself the art of bread-making, and then launched the La Brea Bakery in Los Angeles in the late 1980s. Her artisan loaves can now be found in stores in all 50 states and eight countries. Silverton elevated grilled cheese to new heights at Campanile and became famous for rustic pastries like her Normandy Apple Tart. In her latest venture, she’s partnered with renowned New York City chef Mario Batali at Pizzeria and Osteria Mozza, Los Angeles’ new hot spot, lauded for its wood-burning-oven creations and fresh mozzarella bar, where Silverton can be found working her magic nightly.

The recipe below was adapted by VIVmag from one of Silverton’s favorite recipes — a quick, simple dish that is best served family style. “This is an upscale version of the sort of antipasto salad we all grew up eating at Italian-American restaurants,” says Silverton. “I think it’s fun for people to dig around and see what little treats they might find amid the lettuce.”

Nancy’s Chopped Salad

Serves 4

SALAD INGREDIENTS:

1  head iceberg lettuce, core removed and julienned
1  head radicchio, core removed and julienned
2  cups chickpeas, drained
1  pound provolone (preferably aged), sliced 1/4-inch thick and cut into 1/2-inch ribbons
1  pound Genoa salami, sliced 1/4-inch thick and cut into 1/2-inch ribbons
1  red onion, peeled, halved at the core and julienned
4  pepperoncini, sliced into thin rings (stem discarded)
2  teaspoons kosher salt
2  pints Sweet 100 cherry tomatoes, halved, then lightly seasoned with salt

DRESSING INGREDIENTS:

2  tablespoons lemon juice
4  ounces red-wine vinegar
1/2 tablespoon dried oregano, plus extra for garnish
1  garlic clove, micro-planed
1  garlic clove, smashed whole
2  teaspoons kosher salt
1/4 teaspoon fresh black pepper
2  cups extra-virgin olive oil

TO PREPARE SALAD:

Place all salad ingredients in a large bowl and toss to combine.

TO PREPARE DRESSING:

In a medium bowl, combine all ingredients except olive oil; slowly whisk in olive oil.

TO SERVE:

Add 6 ounces of dressing to the salad and toss well to coat. (Store remaining dressing in refrigerator; it lasts 4–5 days.) Divide salad onto 4 plates. Garnish with dried oregano and serve immediately.

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