Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another Sam's Seafood Grill Adaptation of The Way Summer Should Taste Ingredients:
1 1/2 tablespoons tomato paste |
1/2 teaspoon dijon mustard (white wine) |
1 tablespoon tamarind pulp |
1/2 tablespoon shallot, diced super fine |
1/2 cup champagne vinegar |
1 cup oil (pecan oil) |
1/4 teaspoon sea salt (alaea hawaiian ) |
1 dash peppercorn, ground fine (pink) |
1 large onion, sliced 1/2-inch thick (texas 1015) |
1/3 cup balsamic vinegar, reduced to 1 1/2 tablespoons (12 year old) |
6 cups spinach |
4 ounces pancetta, diced |
1 teaspoon artificial sweetener, if desired (agave syrup) |
Directions:
1. DRESSING: Place the tomato paste, dijon mustard, tamarind pulp, shallot, and vinegar together in a mixing bowl, whisk well until incorporated. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated. Add the Alean salt and pink pepper. If too tart, cut with 1 teaspoon of Agave sweetner. Can be kept in the refrigerator for 1 week.
2. ONIONS: Peel and slice one large Texas 1015 onion 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 grill them over med/high heat until soft. Toss in a bowl with reduced balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days.
3. Saute diced pancetta until crisp, remove and drain.
4. SALAD: Wash and dry one handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, don't over-dress the salad. Arrange the onions over the salad, top with pancetta and serve on chilled plates.
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