Antipasto Salad with Bocconcini and Green-Olive Tapenade
As the co-founder of La Brea Bakery and Campanile restaurant in Los Angeles, Nancy Silverton made her name as a brilliant baker. She has since shown her mastery of Italian food at Osteria Mozza and Pizzeria Mozza, getting the biggest flavor from the simplest ingredients. She does just that with this salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini and salty olives and salami.In 2018, Food & Wine named this recipe one of our 40 best: Nancy Silverton, the cofounder of Campanile and La Brea Bakery (for which she was named a F&W Best New Chef in 1990) and co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, is famous for her baking, but she’s also a master of Italian flavors. Case in point: this smart and delicious play on a classic antipasto plate. Shredded iceberg lettuce serves as the crunchy base for a salad made with creamy mozzarella balls (bocconcini), Genoa salami, peperoncini, and green olives. It’s one of those “Why didn’t I think of that?” dishes that hits all of the right notes.