Spinach Salad with Grilled Red Onion
Spinach Salad with Grilled Red Onion
Vinaigrette
½ cup water(125ml)
¼ cup white wine vinegar(60ml)
3 tablespoons tahini(45ml)
2 tablespoons coarse-grained mustard(30ml)
1 teaspoon honey(10ml)
1 small garlic clove, minced
½ cup vegetable oil(125ml)
salt and pepper to taste
2 tablespoons toasted sesame seeds to garnish(30ml)
Salad
2 large red onions peeled
6 cups packed baby spinach, trimmed(1.5 litre)
15 large endive leaves
1 mango cut into cubes
1 red pepper, cubed and diced into medium dice
In a blender combine water, vinegar, tahini, mustard, honey, garlic and oil. Blend until smooth. Reserve.
Cut onions into wedges leaving root in tact. Place in shallow dish and pour over onions. Cover dish and into the refrigerator overnight.
Remove onions from refrigerator. Remove onions from dish and pour excess marinade in a bowl. Set onions aside ready to be grilled. Preheat BBQ to medium heat. Brush off marinade from onions and drizzle with oil, salt and pepper. Place on well oiled grill. Cook for 5 minutes per side or until lightly charred. Remove and allow to cool.
Place baby spinach in large bowl and pour dressing over. Toss to coat. Rough chop onions and add to mixture along with mango and red pepper.
Place spinach mixture on top of endive leaves to make a boat. Garnish with toasted sesame seeds.
Vinaigrette
½ cup water(125ml)
¼ cup white wine vinegar(60ml)
3 tablespoons tahini(45ml)
2 tablespoons coarse-grained mustard(30ml)
1 teaspoon honey(10ml)
1 small garlic clove, minced
½ cup vegetable oil(125ml)
salt and pepper to taste
2 tablespoons toasted sesame seeds to garnish(30ml)
Salad
2 large red onions peeled
6 cups packed baby spinach, trimmed(1.5 litre)
15 large endive leaves
1 mango cut into cubes
1 red pepper, cubed and diced into medium dice
In a blender combine water, vinegar, tahini, mustard, honey, garlic and oil. Blend until smooth. Reserve.
Cut onions into wedges leaving root in tact. Place in shallow dish and pour over onions. Cover dish and into the refrigerator overnight.
Remove onions from refrigerator. Remove onions from dish and pour excess marinade in a bowl. Set onions aside ready to be grilled. Preheat BBQ to medium heat. Brush off marinade from onions and drizzle with oil, salt and pepper. Place on well oiled grill. Cook for 5 minutes per side or until lightly charred. Remove and allow to cool.
Place baby spinach in large bowl and pour dressing over. Toss to coat. Rough chop onions and add to mixture along with mango and red pepper.
Place spinach mixture on top of endive leaves to make a boat. Garnish with toasted sesame seeds.
Comments