Italian Salads

Inspired by the antipasto in Italian-American restaurants, Silverton developed a sophisticated version for Jar in Los Angeles. It features shredded and vinaigrette-dressed iceberg lettuce and salami mixed with petite mozzarella balls (bocconcini), which she loves because each is a perfect little bite.

Marco Canora says you can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe. Canora simmers farro in water with sautéed onion, carrots and celery. The aromatic vegetables add delicate flavor to the cooked grains.

This simple and magical combination of ingredients from Carlo Mirarchi includes Castelfranco (a mild radicchio), vincotto (aged vinegar) and the superb blue cheese blu di bufala. It's a very Italian dish, but Carlo Mirarchi gives it a personal imprint by adding fish sauce to the dressing.

Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time.

Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner mixes shaved spears with a supremely wine-friendly ingredient: parmesan.

Michael White's fennel-and-asparagus salad uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise.

This recipe is a nod to the pickled vegetables (giardiniera) in a Gramercy Tavern salad. Grace Parisi quickly soaks baby cauliflower in vinegar and sugar, then combines it with snap peas, white beans, ham and sunflower seeds to create a unique main-course dish.

This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates and Parmesan cheese.

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.

Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.