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Ingredientes
- 1 1/2 Tbsp. tomato paste
- 1 Tbsp. tamarind pulp
- 1/2 Tbsp. shallots -- minced
- 1/4 c. sherry vinegar
- 1 1/4 c. extra virgin olive oil
- 1/4 tsp kosher salt
- 1 dsh black pepper
- 1 x red onion
- 1 1/2 Tbsp. balsamic vinegar
- 6 c. spinach
Direcciones
- FOR THE DRESSING:Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well. Slowly add in the oil a drop at a time at first and then in a slow but steady stream till it is all incorporated. Add in the salt. Can be kept in the refrigerator for 1 week.
- FOR THE ONIONS:Peel and slice one large red onion thick sufficient so which you can handle the slices and they won't fall apart when you cook them. Rub them with a little extra virgin olive oil and cook the onions over a charcoal fire or possibly under a warm broiler till soft. (Approximately 5 to 6 min per side.) Toss in a bowl with 1-1/2 Tbsp. balsamic vinegar so which 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 c.) spinach for each portion and toss with sufficient 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.
- Preparation Time:0:30
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 433 | |
| Calories from Fat 399 | 92% |
| Total Fat 45.16g | 56% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 244mg | 7% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.93g | 3% |
| Protein 1.28g | 2% |
