Inspired by the antipasti at Italian-American restaurants, Silverton developed a sophisticated version for her cookbook A Twist of the Wrist. It features shredded iceberg lettuce, salami and petite mozzarella balls (bocconcini), which she loves because each is a perfect little bite.
Slideshow:More Salad Recipes
Recipe from Food & Wine Best New Chefs All-Star Cookbook
3 tablespoons jarred green olive tapenade
1/4 cup peperoncini—stemmed, seeded and finely chopped
1/2 cup extra-virgin olive oil
1 1/2 cups bocconcini (about 9 ounces)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon dried oregano
Freshly ground pepper
1 small head of iceberg lettuce—halved, cored and finely shredded (4 cups)
In a medium bowl, mix the green olive tapenade with the chopped peperoncini and 1/4 cup of the olive oil. Add the bocconcini and toss well.
In a small bowl, whisk the lemon juice with the red wine vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
In a large bowl, toss the shredded lettuce and salami. Add the marinatedbocconcini and half of the dressing and toss well. Transfer the antipasto salad to a platter and top with the basil and olives. Drizzle the remaining dressing over the salad and serve.
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