• Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette

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    • 1 1/2 Tbsp. tomato paste
    • 1 Tbsp. tamarind pulp
    • 1/2 Tbsp. shallots -- minced
    • 1/4 c. sherry vinegar
    • 1 1/4 c. extra virgin olive oil
    • 1/4 tsp kosher salt
    • 1 dsh black pepper
    • 1 x red onion
    • 1 1/2 Tbsp. balsamic vinegar
    • 6 c. spinach


    1. FOR THE DRESSING:Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well. Slowly add in the oil a drop at a time at first and then in a slow but steady stream till it is all incorporated. Add in the salt. Can be kept in the refrigerator for 1 week.
    2. FOR THE ONIONS:Peel and slice one large red onion thick sufficient so which you can handle the slices and they won't fall apart when you cook them. Rub them with a little extra virgin olive oil and cook the onions over a charcoal fire or possibly under a warm broiler till soft. (Approximately 5 to 6 min per side.) Toss in a bowl with 1-1/2 Tbsp. balsamic vinegar so which the slices become single rings. These will keep refrigerated 2 to 3 days.
    3. TO ASSEMBLE THE SALAD:Wash and dry one medium handful (about 1 c.) spinach for each portion and toss with sufficient dressing to coat each leaf, being careful not to over-dress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates.
    4. CHEF'S NOTE:Tamarind pulp can be purchased at Latin specialty stores.
    5. Preparation Time:0:30

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