Baby Spinach Salad with Grilled Onions & Tomato Vinaigrette

  • 1-1/2 tb Tomato paste
  • 1 tb Tamarind pulp
  • 1/2 tb Shallots; chopped
  • 1/4 c Sherry vinegar
  • 1-1/4 c Olive oil
  • 1/4 ts Kosher salt
  • 1 ds Black pepper
  • 1 Red onion
  • 1-1/2 tb Balsamic vinegar
  • 6 c Spinach

Preparation Time: 0:30

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 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 add too much (soggy 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

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