Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Tomato paste

  2. 1 tablespoon 15ml Tamarind pulp

  3. 1/2 tablespoon 7 1/2ml Shallots - chopped

  4. 1/4 cup 59ml Sherry vinegar

  5. 1 1/4 cups 296ml Olive oil

  6. 1/4 teaspoon 1 1/3ml Kosher salt

  7. 1 Black pepper

  8. 1 Red onion

  9. 1 1/2 tablespoons 22ml Balsamic vinegar

  10. 6 cups 1422ml Spinach

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 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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