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Baby spinach salad with grilled onions, tomato
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
1 1/2 Esslöffeltomato paste
1 EsslöffelTamarind pulp
1/2 EsslöffelShallots chopped
1/4 TasseSherry vinegar
1 1/4 Tasseolive oil
1/4 Teelöffelsalt kosher
1 Priseblack pepper
red onion
1 1/2 Esslöffelbalsamic vinegar
6 TasseSpinach
die Zubereitung:

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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