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Baby Spinach Salad With Grilled Onions,Tomato

Baby Spinach Salad With Grilled Onions,Tomato is built on Tomato Paste, Sherry Vinegar, Olive Oil, Kosher Salt, and Balsamic Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tbsp
• 1/4 cup
• 1 1/4 cup
• 1/4 tsp
• 1 1/2 tbsp

Method (preview)

1. 1

   Recipe by: Ed Kasky, Executive Chef at Engine Co. No.

2. 2

   Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well.

3. 3

   Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated.

4. 4

   Add the salt.

5. 5

   Can be kept in th refrigerator for 1 week.

6. 6

   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.

7. 7

   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.

8. 8

   These will keep refrigerated 2 to 3 days.

9. 9

   TO ASSEMBLE THE SALAD

10. 10

    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.

11. 11

    Arrange the onions over the salad and serve. Always serve salads on chilled plates.