Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette
Yield
6 servingsPrep
30 minCook
?Ready
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
tomato paste
|
|
| 1 | tablespoon |
tamarind
|
*
|
| ½ | tablespoon |
shallots
chopped |
|
| ¼ | cup |
sherry vinegar
|
|
| 1 ¼ | cups |
olive oil
|
|
| ¼ | teaspoon |
kosher salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | each |
red onion
|
|
| 1 ½ | tablespoons |
balsamic vinegar
|
|
| 6 | cups |
spinach
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
tomato paste
|
|
| 15 | ml |
tamarind
|
*
|
| 7.5 | ml |
shallots
chopped |
|
| 59 | ml |
sherry vinegar
|
|
| 296 | ml |
olive oil
|
|
| 1.3 | ml |
kosher salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | each |
red onion
|
|
| 23 | ml |
balsamic vinegar
|
|
| 1.4 | l |
spinach
|
|
Directions
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 the 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 1½ 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.
CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.
