Title: Baby Spinach Salad with Grilled Onions,tomato Vinaigrette
Categories: New america, Salads, Healthy and
Yield: 6 Servings
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.