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Baby Spinach Salad with Grilled Onions and tomato Vinaigrette Recipe
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To make Baby Spinach Salad with Grilled Onions and tomato Vinaigrette you will need
Ingredients
| 1 1/2 | tablespoons | Tomato paste | | 1 | tablespoon | Tamarind pulp | | 1/2 | tablespoons | Shallots; chopped | | 1/4 | cups | Sherry vinegar | | 1 1/4 | cups | Olive oil | | 1/4 | teaspoons | Kosher salt | | 1 | dash | Black pepper | | 1 | | Red onion | | 1 1/2 | tablespoons | Balsamic vinegar | | 6 | cups | Spinach |
Instructions
R FOR THE DRESSING: Place the tomato paste, tamarind
pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a
drop at a time at first and then in a slow b steady stream until it is all
incorporated. Add the salt. Can be kept in th refrigerator for 1 week.
FOR THE ONIONS: Peel and slice one large red onion thick enough so that you
can handle the slices and they will not fall apart when you cook them. Rub
them with a little olive oil and cook the onions over a charcoal fire or
under a hot broiler until soft. (Approximately 5 to 6 minutes per side.)
Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices
become single rings. These will keep refrigerated 2 to 3 days.
TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup)
spinach for each portion and toss with enough dressing to coat each leaf,
being careful not to over-dres the salad. Arrange the onions over the salad
and serve. Always serve salads on chilled plates.
Enjoy your Baby Spinach Salad with Grilled Onions and tomato Vinaigrette
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Sat 9 Aug 2008
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