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.