Ingredients
- 1-1/2 Tablespoons tomato paste
- 1 Tablespoon tamarind pulp
- 1/2 Tablespoon shallots, chopped
- 1/4 Cup sherry vinegar
- 1-1/4 Cups olive oil
- 1/4 Teaspoon kosher salt
- 1 Dash black pepper
- 1 red onion
- 1-1/2 Tablespoons balsamic vinegar
- 6 Cups spinach
Preparation method
- 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.
- 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-dress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. Add salt.
Posted by admin on February 10th, 2010
