Salads >
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Baby Spinach Salad with Grilled Onions, Tomato Vinaigrette
1 1/2 tablespoons of tomato paste
1 tablespoon of tamarind pulp
1/2 tablespoon of shallots; chopped
1/4 cup of sherry vinegar
1 1/4 cups of olive oil
1/4 teaspoon of kosher salt
1 dash of black pepper
1 Red onion
1 1/2 tablespoons of balsamic vinegar
6 cups of 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 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 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 overdress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. CHEFS NOTE: Tamarind pulp can be purchased at Latin specialty stores. Yields: 6 Servings |
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