Recipe - Baby Spinach Salad With Grilled Onions Tomato Vinaigrette

1 One half tablespoon Tomato paste
1 tablespoon Tamarind pulp
One half tablespoon Shallots; chopped
One fourth cup Sherry vinegar
1 One fourth cup Olive oil
One fourth teaspoon Kosher salt
1 ds Black pepper
1 Red onion
1 One half tablespoon Balsamic vinegar
6 cup Spinach

Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, 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 1One half 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 overdres 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip