Antipasto Salad with Bocconcini and Green-Olive Tapenade
Inspired by the antipasto in Italian-American restaurants, Chef Nancy Silverton developed this sophisticated version for Jar restaurant in Los Angeles.
Asian Coleslaw with Miso-Ginger Dressing
This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish.