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Categories: Healthy eating, Main courses, Salads, Vegetarian

The Foundry on Melrose chopped salad

The Foundry on Melrose chopped salad
Mark Boster / Los Angeles Times

Chopped salad is the quintessential Los Angeles salad. After all, it's akin to the Cobb salad, which rose to stardom during the heyday of Hollywood's Brown Derby. And who hasn't been tempted to order one in any of a dozen ... Read more

Total time: 1 hour, plus 2 1/2 to 3 hours roasting time for the oven-dried tomatoes | Serves 8 as an appetizer or 4 as a main dish
Note: Adapted from a recipe by Eric Greenspan, chef-owner of the Foundry on Melrose. You can substitute provolone or mozzarella cheese. Store-bought sun-dried tomatoes can be substituted for the oven-dried tomatoes. Piquillo peppers are available at some gourmet shops. You can also use roasted red peppers.
  • 2 pounds (about 8) Roma tomatoes
  • 6 tablespoons olive oil, divided
  • Salt
  • 1/4 cup diced butternut squash ( 1/4 -inch dice)
  • 1/4 cup diced roasted red beets ( 1/4 -inch dice)
  • 1/2 cup unsalted, shelled pistachio nuts
  • 1/2 cup diced fennel ( 1/4 -inch dice)
  • 1/2 cup diced celery ( 1/4 -inch dice)
  • 1/3 cup diced cucumber ( 1/4 -inch dice)
  • 1/2 cup dried currants
  • 3 tablespoons diced piquillo peppers ( 1/4 -inch dice)
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Idiazabal cheese
  • 8 cups chopped mixed greens, chopped into bite-size pieces (such as arugula, spinach, frisee and romaine)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons golden raisins

Step 1Heat the oven to 250 degrees. Peel, seed and cut the tomatoes into quarters. Toss them with 3 tablespoons olive oil and sprinkle lightly with salt, about 1 teaspoon. Arrange the tomatoes on a rack on a baking sheet and bake until dried, 2 1/2 to 3 hours. Remove the tomatoes from the oven and allow to cool on the rack. Dice the cooled tomatoes into one-fourth-inch pieces. You should have about 6 tablespoons.

Step 2Heat the oven to 350 degrees. Roast the squash and beets in a small baking pan just until tender, about 12 minutes. Remove from the oven and allow to cool, but leave the oven on at 350 degrees to toast the pistachios.

Step 3Toast the pistachios on a baking sheet 5 to 7 minutes until lightly toasted, then remove from the oven and allow to cool.

Step 4In a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.

Step 5In a small bowl, whisk together the balsamic vinegar and the remaining 3 tablespoons olive oil until blended. Stir in the raisins. Drizzle enough dressing over the salad to coat, and sprinkle over a dash of salt. Toss to combine. Serve immediately.

Each of 8 servings:
330 calories; 6 grams protein; 21 grams carbohydrates; 5 grams fiber; 26 grams fat; 4 grams saturated fat; 5 mg. cholesterol; 117 mg. sodium.
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