Nancy Silverton’s Chopped Salad Recipe

Nancy silverton
Nancy Silverton of Mozza

Nancy Silverton is one incredible woman. She has seven cookbooks out with the most recent being "Twist of the Wrist" released in 2007. In 1989 she opened Campanile and the adjacent La Brea Bakery in Los Angeles with Mark Peel and Manfred Krankl. In 1990, Silverton was awarded the prestigious Pastry Chef of the Year by the James Beard Foundation. In 2006 and 2007 respectively, Silverton opened the crowd favorite Pizzeria Mozza and Osteria Mozza with Mario Batali and Joe Bastianich. Food Fashionista is a big fan of Nancy's culinary ventures and from the pic above, we also love her festive sense of style out of the kitchen.


Nancy's Chopped Salad
Recipe

MAKE VINAIGRETTE: Add juice, zest, olive oil, sugar, salt & white pepper in a plastic deli cup. Cover with plastic lid and shake well. Chill.

MAKE PISTOU: Add olive oil with garlic to blender and blend well. Add basil and puree. Do not over blend or it will turn brown.

ASSEMBLY: Mix the crab carefully with a pinch of each chopped herb, 1 tablespoon of well-mixed lemon vinaigrette. Season with a pinck of salt to taste.

Divide the crab into thirds and place the crab on a chilled plate.

Cut avocado in half- remove pit and outer rind. Slice thinly and carefully flatten with your hand. Lift up enough slices to cover each crab mound with a small spatula.

Lightly sprinkle dish with additional lemon vinaigrette. Garnish with pink peppercorns, pistou and micro basil or finely chopped herbs.

FOR THE OREGANO DRESSING:

2 TBSP lemon juice

4 OZ red wine vinegar

12 TBSP dried oregano plus extra for garnish

1 garlic cloves, microplaned

1 garlic clove, smashed whole

2 C extra- virgin olive oil

2 TSP kosher salt

1/4 TSP fresh black pepper

FOR THE SALAD:

1 HEAD iceberg, core removed, julienned

1 HEAD radicchio, core removed, juilenned

2 C chickpeas

1 LB provolone (preferable aged), sliced thick, then cut into ribbons

1 red onion, peeled, halved at the cored, julienned

4 pepperoncini, sliced thin into rings, discarding the stem

2 TSP kosher salt

2 PINT of sweet 100 cherry tomatoes, halved, lightly seasoned with salt

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