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Bon Appétit

Spinach Salad with Grilled Red Onion and Tahini Vinaigrette

4.5

(50)

Tahini, a creamy sesame seed paste, adds a new twist to the dressing for the salad.

Recipe information

  • Yield

    Serves 10

Ingredients

Vinaigrette

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 vegetable oil

Salad

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

Preparation

  1. For Vinaigrette:

    Step 1

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

  2. For Salad:

    Step 2

    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.)

    Step 3

    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.)

    Step 4

    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.

TagsSaladSalad DressingMiddle EasternSpinachLeafy GreensVegetableRed OnionOnionRoot VegetableRadicchioChicoryTahiniStarterDinnerGluten FreeDairy FreeVegetarianVeganEasyWeeknight MealsMake AheadGrillingSpringSummerBon Appétit
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