Simplicity Key in Ny Cuisine

Another ingredient search, this time for heirloom tomatoes, inspired a summer salad that featured green onions, wild arugula, Burrata cheese and prosciutto with a drizzle of olive oil.

"Sort of a BLT salad," Silverman says.

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This chunky nut spread replaces butter on the table at Lever House. It is served with focaccia from the Sullivan Street bakery, but pairs well with any hearty, crusty bread.

Walnut and Garlic Tapenade

(Start to finish 20 minutes)

5 cloves roasted garlic confit (see below)

1 cup raw walnut pieces

1 tablespoon white wine vinegar

⅔ cup grapeseed oil

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh chervil or flat leaf parsley leaves

1 teaspoon chopped fresh marjoram or oregano leaves

Directions at normantranscript.com

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