Baby Spinach Salad With Grilled Onions,Tomato

* Exported from MasterCook *

BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New america Salads
Healthy and

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 d 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.



- - - - - - - - - - - - - - - - - -