Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

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Total Time
20 mins
10 mins

Another Sam's Seafood Grill Adaptation of The Way Summer Should Taste

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  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.