Ingredients
- 1 1/2 tablespoon tomato paste
- 1 tablespoon tamarind pulp
- 1/2 tablespoon shallots; chopped
- 1/4 cup sherry vinegar
- 1 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1 dash black pepper
- 1 red onion
- 1 1/2 tablespoon balsamic vinegar
- 6 cup spinach
Preparation method
- Add 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.
Posted by Chef M.H. on August 10th, 2010
