Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette

1. 1

   FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well.

2. 2

   Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated.

3. 3

   Add the salt.

4. 4

   Can be kept in the refrigerator for 1 week.

5. 5

   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.

6. 6

   Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft.

7. 7

   (Approximately 5 to 6 minutes per side.)

8. 8

   Toss in a bowl with 1 1/2 tablespoons balsamic vinegar so that the slices become single rings.

9. 9

   These will keep refrigerated 2 to 3 days.

10. 10

    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.

11. 11

    Arrange the onions over the salad and serve.

12. 12

    Always serve salads on chilled plates.

13. 13

    CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.

* Per serving · 4 servings · Values may vary.