Monday, April 17, 2006

Spinach salad with grilled red onion and tahini vinaigrette

We had so much pasta leftover from Friday night - so tonight was leftovers. I also had a lot of organic baby spinach still in the fridge - but we had the same salad twice last week - so we needed a change.

I hopped over to Epicurious.com and found this recipe:

Notes: I made half the dressing, substituted agave for the honey and skipped the radicchio bit. When I adjusted the seasoning I added some umeboshi plum vinegar. I ended up with some leftover dressing - enough for at least one more salad.


1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 cup vegetable oil

2 large red onions
12 cups (packed) baby spinach,trimmed
10 large radicchio leaves

For Vinaigrette:Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.

For Salad:Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)

Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

Serves 10.
Bon App├ętit June 1996

Since it's just the four of us I didn't want to make a full recipe. So I halved the dressing recipe and used two medium sized red onions. Here are the onions with the dressing:

I put them under the broiler - they cook fairly quickly so you really need to watch them. I turned them over halfway through. Here are the onions when they came out of the oven:

Oh my they were good! I could have eaten the whole bowl of onions as they were. The salad in its final form was quite good too:

But the best part about making this recipe: when I first tasted the dressing it dawned on me that it tasted very much like caesar dressing! I'm going to try making it again with more garlic one of these days and see what I end up with. I'll keep you posted :-)

And if you'd like a laugh - check out this link for the Triple Tofu Tower!


jess (of Get Sconed!) said...

I hate onions yet I am still very impressed (and thinking I should make more salads..)

MJ said...

oh wow those onions look DELICIOUS I want to try those with some sort of asian twist... maybe rice vinegar instead and add some mirin in place of the honey.. mmmmm

Guinnah said...

C'mon Jess - become one with the onion! Of course I'm not one to talk - I can well remember going through my Taco Bell bean burrito as a kid - with my FINGERS(!) looking for the onion they forgot to omit! I hated them something fierce for a very long time.

Hi Gamin - I think these onions would do well with any of those additions/subtractions. They were delish!

Jessica Johannesen said...

The onions look great all by themselves! I'm a new vegan and in the "trying to replace nearly everything" stage - and caesar is at the top of my list so i'm definately going to try this out.

Guinnah said...

Jessiegirl - I hope you like the dressing - we really liked it. Thanks for stopping by :-)

Dori said...

I tried to post this once before and it got lost, so here I go again commenting on how delish those onions look. I'll bet they made the salad! May I link to you on my blog?

Dori said...

P.S. That triple tofu sandwich is roll on the floor laughing good! Loved it!! Are you the Nancy mentioned on the side bar that creates these?

Guinnah said...

Hi Dori - thanks for the comments! Please, link away! It's fun connecting with other bloggers :-)

I wish I could claim credit for the Tofu Tower, but alas, it's not me.