Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette

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

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

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   Add the salt.

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   Can be kept in the refrigerator for 1 week.

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   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.

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

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   (Approximately 5 to 6 minutes per side.)

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

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   These will keep refrigerated 2 to 3 days.

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    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.

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    Arrange the onions over the salad and serve.

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    Always serve salads on chilled plates.

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

* Per serving · 4 servings · Values may vary.

No additional tips available.