*  Exported from  MasterCook  *

        Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette

Recipe By     : Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles
Serving Size  : 6    Preparation Time :0:30
Categories    : Healthy And Hearty

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well
. Slowly add the oil a drop at a time at first and then in a slow but steady stream 
until it is all incorporated. Add the salt. Can be kept in the 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-dress 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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Serving Ideas : Suggested menu: California Spring Lunch (see cookbook)


Nutr. Assoc. : 0 0 1358 1573 0 1326 0 1237 1573 1423