recipe # 162
Another winner from The Cafe Pongo Cookbook.
Spinach Salad with Grilled Red Onion Vinaigrette
1 medium red onion, peeled and cut half way thru the root end
1/4 cup red wine vinegar
2 tablespoons of sugar
1 1/2 tablespoon grainy mustard
3/4 cups extra virgin olive oil
salt and pepper to taste
1 pound fresh spinach
3 hard boiled eggs
Over a charcoal or wood grill slowly grill the onion until it is blackened on both sides. You can also use a cast iron pan. Heat skillet over med. heat until it starts to smoke, add oil and blacken the onion. Let onion cool.
Cut the onion lengthwise in thin slices and put them in a bowl. Whisk the remaining dressing ingredients together and pour over the onion. Let this mixture sit for at least an hour.
Just before serving, toss the spinach with the egg and the red onion vinaigrette.
This is a good side salad. I tried to make it lunch and it was a bit overwhelming all alone. It is also a very pretty dish. I added fake bacon bits, because. . . well, I have no excuse other than I think they are tasty on salad.