Website of the Year India 2016



Baby Spinach Salad with Vinaigrette Recipe

Baby Spinach Salad with Vinaigrette is a popular Continental Salad
Author :
 
On :
Thursday, 2 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
BBQ / Grill Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 6 cup - Spinach
  • 1½ tbsp - Tomato paste
  • 1 tbsp - Tamarind pulp
  • ½ tbsp - shallots, chopped
  • ½ cup - sherry Vinegar
  • 1 ½ cup - Olive oil
  • ½ tsp - kosher salt
  • 1 dash - black pepper
  • 1 - red Onion
  • 1½ tbsp - Balsamic Vinegar
  • How to Make Baby Spinach Salad with Vinaigrette:

    1. Place the tomato paste, tamarind pulp, shallot and vinegar in a blender and mix well.
    2. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated.
    3. Add the salt, can be kept in the refrigerator for 1 week.
    4. 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.
    5. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft.
    6. (Approximately 5 to 6 minutes per side).
    7. Toss in a bowl with 1-1/2 tablespoons balsamic vinegar, so that the slices become single rings.
    8. These will keep refrigerated 2 to 3 days.
    9. Wash and dry one medium handful (about 1 cup) spinach for each portion.
    10. Toss with enough dressing to coat each leaf, being careful not to over-dress the salad.
    11. Arrange the onions over the salad and serve.
    12. Always serve salads on chilled plates.





     

    Bawarchi of the Week

    Apoorv Bhatt

    Apoorv Bhatt

    With over sixteen years of experience in luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.

    know more