By Nancy Caivano
2 large red onions, cut into 3/8" slices
Salt and Pepper
Olive oil for brushing
1/2 cup water
1/4 cup white vinegar
1 /2 tsp crushed red pepper flakes
3 tbsp tahini (sesame seed paste)
2 tbsp coarse grain mustard
1 tsp honey
3 cloves garlic, minced
(or 1 tsp jar garlic, minced)
1/2 cup extra virgin olive oil
12 cups packed, fresh spinach, stems trimmed
3 heads radicchio
Spray grill rack well with cooking spray. Preheat grill to medium-high.
Season onion with salt and pepper, and brush both sides with olive oil. Grill until well browned and softened. Coarsely chop and set aside.
Combine water, vinegar, red pepper flakes, tahini, mustard, honey and garlic. Whisk very well and season with salt and pepper. Whisking constantly, add olive oil in a thin stream until well combined.
Wash spinach and radicchio well, spin dry, and tear into bite size pieces. Combine in a large bowl. Add onions, and combine well. Add 1/4 cup dressing. Toss well. Add more dressing if desired. Serve immediately, passing remaining dressing on the side.
This page created July 1999
Copyright © 1994-2018,