Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 16 roma tomatoes, sun dried, packed in oil (1/4-inch dice)
- 44.37 ml olive oil
- 59.14 ml butternut squash (1/4-inch dice)
- 59.14 ml red beet, roasted (1/4-inch dice)
- 118.29 ml unsalted pistachio nuts, shelled
- 118.29 ml fennel (1/4-inch dice)
- 118.29 ml celery (1/4-inch dice)
- 78.78 ml cucumber (1/4-inch dice)
- 118.29 ml currants, dried
- 44.37 ml piquillo peppers (1/4-inch dice)
- 59.14 ml grated parmesan cheese
- 59.14 ml grated provolone cheese (or mozzarella)
- 1892.72 ml chopped mixed greens (such as arugula, spinach, frisee and romaine)
- 29.58 ml balsamic vinegar
- 44.37 ml golden raisins
directions
- Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool.
- Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool.
- in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.
- In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins.
- Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine.
- Serve immediately.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.