Baby spinach salad with grilled onions,tomato

 
               BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New america                      Salads
                 Healthy and
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       d            Black pepper
    1                    Red onion
    1 1/2   tb           Balsamic vinegar
    6       c            Spinach
 
   Recipe by: Ed Kasky, Executive Chef at Engine Co. No.
   28, Los Angeles Preparation Time: 0:30
   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 th 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-dres 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.
  
 
 
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