Baby Spinach Salad With Grilled Onions

Recipe Ingredients

1 1/2 tablespoons	22ml	Tomato paste
1 tablespoon	15ml	Tamarind pulp
1/2 tablespoon	7.5ml	Shallots - chopped
1/4 cup	59ml	Sherry vinegar
1 1/4 cups	296ml	Olive oil
1/4 teaspoon	1.3ml	Kosher salt
1		Black pepper
1		Red onion
1 1/2 tablespoons	22ml	Balsamic vinegar
6 cups	1422ml	Spinach

Recipe Instructions

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 over-dress 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.

Source:
Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles

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