Baby spinach salad with grilled onions,tomato vinaigrette

6 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Tomato paste
1 tablespoon Tamarind pulp
½ tablespoon Shallots; chopped
¼ cup Sherry vinegar
1¼ cup Olive oil
¼ teaspoon Kosher salt
1 dash Black pepper
1 Red onion
1½ tablespoon Balsamic vinegar
6 cups Spinach

Directions

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 1-½ 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.

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