Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette
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 ds Black pepper 1 Red onion 1 1/2 tb Balsamic vinegar
Ingredients
- 11/2 tb tomato paste
- 1tb tamarind pulp
- 1/2tb shallots; chopped
- 1/4c sherry vinegar
- 11/4 c olive oil
- 1/4ts kosher salt
- 1ds black pepper
- 1red onion
Directions
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1 1/2 tb Tomato paste 1 tb Tamarind pulp 1/2 tb Shallots
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chopped 1/4 c Sherry vinegar 1 1/4 c Olive oil 1/4 ts Kosher salt 1 ds Black pepper 1 Red onion 1 1/2 tb Balsamic vinegar 6 c Spinach Recipe
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28, Los Angeles Preparation Time: 0:30 FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix wel
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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 th 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
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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