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.

Mexican Papaya Salad With Orange and Cumin Dressing
Serves 4

Although the dressing is low-calorie, a little goes a long way. Coat the greens with the dressing, don’t drench them; that way they’ll stay crisp and beautiful on the plate. Leftover dressing will keep in the fridge for 4–5 days.

For the dressing:

• 2 teaspoons cumin seeds
• 1 cup fresh-squeezed orange juice
• 1 medium shallot, minced
• 1/4 cup red wine vinegar or sherry vinegar
• 1 tablespoon agave syrup (available at health-food stores, or substitute 1 teaspoon honey)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped cilantro
• 1/2 jalapeño pepper, minced
• Salt, to taste
• Freshly ground black pepper, to taste

For the salad:

• 4 cups mixed baby greens
• 2 cups papaya slices
• 2 navel oranges, peeled and cut in wedges
• 12 sliced red onion rings
• 3 tablespoons pepitas (pumpkin seeds), toasted
• Cilantro sprigs for garnish

Place a small, dry sauté pan over high heat; add cumin seeds and toast, shaking pan, until seeds are fragrant (about 30 seconds). Crush seeds in a mortar and pestle or place on a chopping block and crush with the bottom of a heavy pot. Place crushed seeds and all other dressing ingredients in a blender and blend until homogenized.

To assemble salad, toss greens in a large bowl with 1/3 cup dressing and divide among 4 salad plates. Arrange 1/4 of papaya and orange segments over greens and top each with 3 red onion rings. Scatter with a sprinkling of pepitas and drizzle with 1 teaspoon of dressing. Garnish with cilantro.

Take-home spa chef tip: To intensify flavor, briefly toast all your spices in a dry skillet before adding to recipes.

Heirloom Tomato Carpaccio With Goat Cheese and Arugula Salad
Serves 4

4 large heirloom tomatoes, peeled
½ cup virgin olive oil, divided
1 tablespoon aged balsamic vinegar
Salt and pepper to taste
4 2-ounce wheels of fresh goat cheese
½ cup pistachios, shelled, toasted and chopped
2 bunches arugula
1 lemon, halved and juiced

Directions: Use a very sharp knife or mandoline to slice tomatoes very thin and arrange on 4 plates in a fanlike fashion. Drizzle tomatoes with 1 tablespoon of olive oil and the balsamic vinegar, and season with salt and pepper. Roll each wheel of goat cheese thoroughly in crushed pistachio, pressing gently so nuts adhere to cheese surface. Place one pistachio/goat cheese wheel in the center of each fanned tomato. In a large bowl, dress the arugula with remaining olive oil, the lemon juice and salt and pepper, and toss well to combine. Arrange salad atop each cheese wheel and serve immediately.