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...."
INGREDIENTS
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3 tablespoons green-olive tapenade from a jar
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1/4 cup peperoncini—stemmed, seeded and finely chopped
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1/2 cup extra-virgin olive oil
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1 1/2 cups bocconcini (about 9 ounces)
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1 tablespoon plus 1 teaspoon fresh lemon juice
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1 tablespoon plus 1 teaspoon red wine vinegar
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1 tablespoon plus 1 teaspoon minced garlic
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1 teaspoon dried oregano
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Salt
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Freshly ground pepper
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1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
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6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
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6 small basil leaves
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1/2 cup green olives, such as Picholine
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