Salad Special: "Nancy's" Salad
  • leaf lettuce
  • radicchio
  • salami
  • provolone
  • house pickled peppers
  • mixed heirloom cherry tomatoes
  • red onion
  • radish
  • oregano vinaigrette
  • 14

The inspiration for this salad comes from none other than Nancy Silverton and the Nancy’s Chopped Salad she serves at her famous Los Angeles pizzeria, Pizzeria Mozza.

Nancy is a heavy hitter in the culinary world. She worked at Spago in the early 1980s as their opening pastry chef, at Campanile in the 1990s and was the founder/owner of the legendary bakery La Brea Bakery. In 2007, she opened Pizzeria Mozza to many accolades and it is still considered to be one of the top restaurants in Los Angeles to this day. She has written a handful of cookbooks and has several James Beard Awards under her belt to boot.

While our version of this salad is heavily rooted in Nancy’s Chopped Salad, it’s different enough that we can call it our own, hence the quotation marks around Nancy in the description.

A comparison:

  • Nancy’s Chopped Salad – iceberg, radicchio, tomato, red onion, pepperoncini, provolone, salami, garbanzo beans, oregano vinaigrette
  • Tutta Bella’s “Nancy’s” Salad – leaf lettuce, radicchio, mixed heirloom cherry tomatoes, red onion, house pickled peppers, provolone, salami, radish, oregano vinaigrette (similar ingredients, but vastly different in the vinaigrette)

If you were to eat both side by side, you would realize how similar yet how different they are to each other.

This salad has a very east coast feel and it is definitely more American Italian than anything. The ingredients are similar to what you find on sub sandwiches in New York and New Jersey and on sandwiches and antipasto salads in Pittsburgh and NE Ohio (my homeland). With few exceptions, you would be hard pressed to find a sandwich in Seattle loaded with various cured pork products, provolone, shredded lettuce, red onion, tomato, and pepperoncini, and slathered with mayo before being drenched in an acidic red wine vinaigrette. Keep me posted if you know of one!

Brian Gojdics, Executive Chef