Nancy Silverton’s Chopped Salad Goes National – Recipe

Nancy Silverton Photo by Daniel Zuchnik/Getty Images for NYCWFF

If you’ve ever been to Pizzeria Mozza, chances are on your way to those delicious pizzas you started with “Nancy’s Chopped Salad.” Nancy Silverton’s chopped salad has been a staple on her world famous restaurant’s menu for decades. In her cookbook from 2011, The Mozza Cookbook, she notes that she’s been perfecting the chopped salad since the 1970s, and you better believe the version from her Melrose outpost is near perfect. Silverton has now partnered with upscale salad chain Sweetgreen to serve her salad in stores nationwide.

Along with the Sweetgreen collaboration, Silverton is also embarking on another new venture: the opening of her newest establishment, Triple Beam Pizza in Highland Park.

Perhaps the only Los Angeles salad that rivals Nancy’s in terms of renown is Wolfgang Puck’s Cobb Salad from Spago. Of course, Silverton’s famous chopped salad is no secret. You can make the salad at home with her cookbook’s recipe! The original recipe has a little bit of everything—radicchio, chickpeas, pepperoncini, provolone, and salami. And the vinaigrette is simple, refined, and the sort you’ll be dressing all of your salads with in the future.

Behold, Nancy Silverton’s chopped salad recipe!

Silverton’s chopped salad for Sweetgreen Sweetgreen [Official]

Nancy Silverton’s Chopped Salad Recipe

Make Ahead: You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.


Yield: Makes 8 first-course servings or 4 main-course servings

  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
  • 2 medium cloves garlic, 1 smashed and 1 grated
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 1/2 cups extra-virgin olive oil
  • 1/2 small red onion, cut in half from top to bottom
  • 1 head (22 ounces) iceberg lettuce
  • 1 head (11 ounces) radicchio
  • 1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quarters
  • Kosher salt
  • 1 1/2 cups no-salt-added chickpeas, drained
  • 1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
  • 1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
  • 5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
  • Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
  • Dried oregano (preferably Sicilian oregano on the branch), for sprinkling


For the vinaigrette: Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; you’ll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

For the salad: Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips. Repeat with the remaining onion layers. Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients. Drain the onion and pat dry with paper towels before adding to the salad.

Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves, and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. Repeat with the remaining leaves; thinly slice the radicchio in the same way. Cut the tomatoes in half, season them with salt to taste, and toss gently.

Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. Taste, and add the remaining 2 tablespoons of the vinaigrette, plus salt and/or lemon juice as needed.

Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano leaves on top and serve.

Adapted from “The Mozza Cookbook,” by Nancy Silverton, Matt Molina and Carolynn Carreno (Knopf, 2011).

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