Decade after decade, Nancy Silverton has revolutionised American fast food. First it was the sandwich, made with artisanal breads, then the pizza, saved from disgrace by wood-fired ovens and rustic, organic toppings. Watch as she reinvents three American ‘fast food’ favourites for us with first-rate ingredients and a canny cook’s sixth sense for balance, flavour and harmony. Fast food? Yes. Junk food? Never.


  • For the celery leaf pesto:

  • 1/8 cup pine nuts

  • 1/2 large clove of garlic, peeled

  • 1/4 cup of fresh flat leaf parsley

  • 1/2 cup tender celery leaves

  • 1/8 sp kosher salt

  • 1/2 cup extra virgin olive oil

  • 1/8 cup freshly grated Parmigiano-Reggiano

  • zest of 1/2 lemon

  • juice of 1/2 lemon

  • For the vinaigrette

  • 3 tbsp champagne vinegar

  • lemon juice

  • 3 tbsp extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 1/2 tsp kosher salt

  • freshly cracked black pepper

  • For the herb salad

  • 1/4 cup whole fresh chervil leaves

  • 1/4 cup whole fresh tarragon leaves

  • 1/4 cup whole fresh flat leaf parsley leaves

  • 1/4 cup snipped fresh chives

  • 1/4 cup whole tiny fresh basil leaves

  • 1/8 cup peeled and diagonally sliced celery

  • 1/8 cup diagonally sliced green onions

  • sea salt

  • 41/2 inches thick slices sourdough bread

  • extra virgin olive oil, or melted butter for the bread

  • 1 garlic clove, peeled

  • 450g stracciatella cheese, divided into four pieces


  • To prepare the pesto:

  • 1.

    Preheat oven to 160C. Spread the pine nuts on a baking sheet, and toast for eight-ten minutes, until lightly browned.

  • 2.

    Using a mortar and pestle, pulverise the pine nuts, garlic, parsley, celery leaves,and salt into a smooth paste, (or finely chop the ingredients and smash with a knife to puree).

  • 3.

    Slowly drizzle in the olive oil and add the cheese, mixing well to incorporate.

  • 4.

    Just before serving, add the lemon juice and lemon zest, and season to taste with salt. Set aside.

  • To prepare the vinaigrette:

  • 1.

    In a small bowl, whisk together the vinegar, lemon juice, olive oil and shallot.

  • 2.

    Season with salt and pepper to taste.

  • To prepare the herb salad:

  • 1.

    Combine the chervil, tarragon, parsley, chives, basil, celery and green onions in a bowl. Season with sea salt and toss well.

  • 2.

    Add a conservative amount of vinaigrette to the salad, just enough to moisten, and toss

  • To assemble:

  • 1.

    Brush each slice of bread with olive oil or melted butter, and toast the bread on a grill press or in the oven until lightly brown. Rub one side of each slice of bread with a garlic clove.

  • 2.

    Divide the stracciatella among the bread (about 110g each) in a way that it looks strewn across the bread, not spread flat or piled in one place. Season stracciatella with sea salt to taste.

  • 3.

    Spoon two tablespoons celery leaf pesto over the cheese.

  • 4.

    Scatter the herb salad evenly over the stracciatella.

  • 5.

    Serve immediately.

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