• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoon Tomato paste

  2. 1 tablespoon Tamarind pulp

  3. 1/2 tablespoon Shallots; chopped

  4. 1/4 cup Sherry vinegar

  5. 1 1/4 cup Olive oil

  6. 1/4 teaspoon Kosher salt

  7. 1 dash Black pepper

  8. 1 Red onion

  9. 1 1/2 tablespoon Balsamic vinegar

  10. 6 cups Spinach

Instructions Jump to Ingredients ↑

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

  2. , Los Angeles Preparation Time: 0:30 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. 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 1-½ 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. File


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