Soups & Salads
Antipasto Salad with Bocconcini and Green Olive Tapenade
Description
Nancy Silverton, the cofounder of Campanile and La Brea Bakery — for which she was named a F&W Best New Chef in
Ingredients
- 3 tablespoons green-olive tapenade from a jar
- 1/4 cup pepperoncini — stemmed, seeded and finely chopped
- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 cups bocconcini (mozzarella balls) (about 9 ounces)
- 4 teaspoons fresh lemon juice
- 4 teaspoons red wine vinegar
- 4 teaspoons minced garlic
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
- 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
- 6 small basil leaves
- 1/2 cup green olives, such as Picholine
Directions
- In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
- In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
- In a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.
- Antipasto Salad with Bocconcini and Green-Olive Tapenade
