Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
20 mins
Cook
10 mins

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

Skip to Next Recipe

Ingredients

Nutrition

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.