Baby Spinach Salad with Grilled Onions,tomato Vinaigrette

Title:
Baby Spinach Salad with Grilled Onions,tomato Vinaigrette

Yield:
6 Servings

Categories:
New
america,
Salads,
Healthy




Ingredients:





 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






 Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles


 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 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.


 


 CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip