Recipe

Baby Teething Crackers Recipe

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Ingredients

Directions

Step #1 Recipe by: Ed Kasky, Executive Chef at Engine Co.
Step #2 No.
Step #3 28, shallot, tamarind pulp, Los Angeles Preparation Time: 0:30 FOR THE DRESSING: Place the tomato paste, & vinegar in a mixer an mix well.
Step #4 Slowly add the oil a drop at a time at first & then in a slow b steady stream until it is all incorporated.
Step #5 Add the salt.
Step #6 Can be kept in th refrigerator for 1 week.
Step #7 FOR THE ONIONS: Peel & slice one large red onion thick enough so that you can handle the slices & they will not fall apart when you cook them.
Step #8 Rub them with a little olive oil & cook the onions over a charcoal fire or under a hot broiler until soft.
Step #9 (Approximately 5 to 6 mins per side.
Step #10 ) Toss in a bowl with 1-1/2 tbsps balsamic vinegar so that the slices become single rings.
Step #11 These will keep put in the fridged 2 to 3 days.
Step #12 TO ASSEMBLE THE SALAD: Wash & dry one medium handful (about 1 c) spinach for each portion & toss with enough dressing to coat each leaf, being careful not to over-dres the salad.
Step #13 Arrange the onions over the salad & serve.
Step #14 Always serve salads on chilled plates.
Step #15 CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.
Step #16 --.
Enjoy the BABY TEETHING CRACKERS recipe