The Foundry On Melrose Chopped Salad

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Los Angeles Times


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2 pounds (about 8) Roma tomatoes

6 tablespoons olive oil, divided


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, frisée and romaine)

2 tablespoons balsamic vinegar

3 tablespoons golden raisins

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