It's coming to a Sweetgreen near you.
Starting on March 1st, salad lovers across the nation will be able to eat Nancy Silverton’s beloved chopped salad of Los Angeles restaurant Pizzeria Mozza from the comfort of their homes or offices. You can thank Sweetgreen for that.
Silverton is the most recent chef to collaborate with the salad chain on a limited edition salad for their daily menu, but she isn’t the first. The fast-casual salad chain has previously linked up with high profile chefs across the country such as Dan Barber, Michael Solomonov, and Danny Bowien. Up until now, however, chef-inspired salads have only been available in each chef’s home city. Nancy Silverton's salad is the first nationally available collaboration.
Silverton’s chopped salad—known on her menu and colloquially as ‘Nancy’s Chopped Salad’—recipe is not a secret—she published it in her 2011 cookbook The Mozza Cookbook and has shared it with The Washington Post. In her cookbook, Silverton notes that she’s been perfecting the chopped salad since the 1970s, and you better believe this version is near perfect.
The original recipe has a little bit of everything—radicchio, chickpeas, pepperoncini, provolone, and salami—and the vinaigrette is flawless. Those who have tasted it at her restaurant know that it’s far more than the sum of its parts, and those who haven’t are in for a treat.
Along with the Sweetgreen collaboration, Silverton is also embarking on another new venture: the opening of her newest establishment, Triple Beam Pizza in Los Angeles. Here, Silverton deviates from her signature round Neapolitan pies to serve long, Roman-style pizzas that are cut with scissors and weighed upon ordering. Triple Beam Pizza is officially open with limited hours.