Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette Recipe

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

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

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   Add in 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 sufficient so which you can handle the slices and they won't fall apart when you cook them.

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   Rub them with a little extra virgin olive oil and cook the onions over a charcoal fire or possibly under a warm broiler till soft.

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   (Approximately 5 to 6 min per side.)

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   Toss in a bowl with 1-1/2 Tbsp.

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   balsamic vinegar so which 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 c.) spinach for each portion and toss with sufficient dressing to coat each leaf, being careful not to over-dress 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.

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    Preparation Time:0:30

* Per serving · 4 servings · Values may vary.

No additional tips available.