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Recipe: Baby Spinach Salad With Grilled Onions
Similar Categories: Baby, Spinach, Salad, Grilled, Onions
Serving Size : 6
1 1/2 tablespoons tomato paste
1 tablespoon tamarind pulp
1/2 tablespoon shallots -- chopped
1/4 cup sherry vinegar
1 1/4 cups olive oil
1/4 teaspoon kosher salt
1 dash black pepper
1 red onion
1 1/2 tablespoons balsamic vinegar
6 cups spinach
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and
mix well. Slowly add the oil a drop at a time at first and then in a slow
but 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 over-dress
the salad. Arrange the onions over the salad and serve. Always serve salads
on chilled plates.
1 1/2 tablespoons tomato paste
1 tablespoon tamarind pulp
1/2 tablespoon shallots -- chopped
1/4 cup sherry vinegar
1 1/4 cups olive oil
1/4 teaspoon kosher salt
1 dash black pepper
1 red onion
1 1/2 tablespoons balsamic vinegar
6 cups spinach
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and
mix well. Slowly add the oil a drop at a time at first and then in a slow
but 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 over-dress
the salad. Arrange the onions over the salad and serve. Always serve salads
on chilled plates.
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