Baby Spinach Salad With Grilled Onionstomato Vegetables Recipes


Home  >  Recipes  >  Vegetables Recipes   >  Baby Spinach Salad With Grilled Onionstomato Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   checkerboard   pizza   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   shawarma   urdu   biryani   donuts   bombay biryani   apple cake   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   moosa   gulab jamun   Danish Pastry    beirox   dum biryani   samoosa   drumsticks   cheddar cheese   ampalaya   nuggets   chicken pasta   mustard meatloaf   red wine and rosemary porterhouse   1994 3rd Place   kanum ma kang mung   chocolate cookies   lamb stew with rosemary dumplings   apple custard   chinese rice   pinacolada   salsa sauce   skillet enchiladas   potatos   cheese balls   white sauce   plain cake   tuna ring   lemon lime   Baklava   Cream Cheese Recipe   pepsi   aljotta   frappuccino   apple pinwheels   phirni   whelks   fajita chicken   key lime cake   chicken picata   cheese pizza   lemon lime soda   coca cola   vegetable biryani   ground cherry pie   targine   albanian   electric lemonade   apricot muffins   flounder   vanilla cream cake   apple Salsa   turkey wrap   tartar sauce   BBB   crab mousse   Lunchbox    3B   mister saleem 


Baby Spinach Salad With Grilled Onionstomato

Ingredients:

1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots; chopped
1/4 cSherry vinegar
1 1/4 cOlive oil
1/4 ts Kosher salt
1 ds Black pepper
1Red onion
1 1/2 tb Balsamic vinegar
6 cSpinach


Method:

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 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.

CHEFS NOTE: Tamarind pulp can be purchased at Latin specialty stores.




 Baby Spinach Salad With Grilled Onions~tomato   Baby artichokes   Baby Spinach Salad With Grilled Onionstomato   Baby Cornish Pastries   Baby Leeks With Tomato Confit   Baby Corn Dogs   Baby artichoke tartlets   Baby Carrots With Ginger & Sage Butter   Baby Corn Relish   Baby Pear Tomatoes And Brie   Baby Carrots And Onions In Cream (irish)   Baby Pear Tomatoes & Brie   Baby Carrots Glazed With Butter   Baby Corn Bok Choy & Tofu Stir-fry--lowfat   Baby Carrots In Herb Vinegar   Baby Potatoes Coated With Almonds   Baby Carrots & Onions In Cream (irish)   Baby Corn~ Bok Choy~ & Tofu Stir-fry--lowfat 

 

 

Copyright 2009 - 2016, All rights reserved, PagesPak.com