When Nancy Silverton looks at a menu, her eyes instantly go to the salad section. She especially loves a Cobb-style salad, which also happens to be one of the most popular antipasti at her Los Angeles restaurant Osteria Mozza. 

Kate Krader
October 03, 2014

When Nancy Silverton looks at a menu, her eyes instantly go to the salad section. She especially loves a Cobb-style salad, which also happens to be one of the most popular antipasti at her Los Angeles restaurant Osteria Mozza. Silverton makes her version with creamy Gorgonzola and bacon chunks; other ingredients vary with the season. In the fall, she swaps in toasted hazelnuts for chicken, and adds juicy Concord grapes. “In general, I don’t think fruit belongs in salad,” she says. “But when you think Concord grapes, you think fall, and their strong flavor works in the mix.” She doesn’t toss salads; instead, she layers the ingredients. “I guess it’s part of my controlling nature,” she laughs. “With every bite, you get the proper amount of stuff.”

Recipe: Harvest Salad with Gorgonzola, Bacon and Concord Grapes

Related: Main Course Salads
Warm Winter Salads
Nancy Silverton Recipes

You May Like