Spinach Salad with Grilled Red Onion and Tahini Vinaigrette

By Hklbrries

Ingredients

• Vinaigrette:
• 1/2 cup water
• 1/4 cup white wine vinegar
• 3 tbsp tahini (sesame paste)
• 2 tbsp coarse-grained mustard
• 1 tsp honey
• 1 small garlic clove, minced
• 3/4 cup vegetable oil
• Salt, to taste
• Pepper, to taste
• Salad:
• 12 cups (packed) baby spinach, trimmed
• 10 large raddichio leaves

Details

Servings 10

Preparation

Step 1

To make vinaigrette, combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.

To make salad, cut onions lengthwise into 1/2-inch thick wedges, leaving root ends intact. Place onions in 15-by-10-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.

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).

Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill raddichio leaves with spinach. Top with grilled onions (cut root end off first, if desired). Pass remaining dressing separately.