Parsley Salad With Country Ham, Tomatoes and Asiago

Name: Parsley Salad With Country Ham, Tomatoes and Asiago
Total time: 20 min
Yield: 4 servings
Ingredients: 4 plum tomatoes; 1/4 cup plus 2 tablespoons olive oil; 1/2 teaspoon sugar; Kosher salt and freshly ground black pepper; 2 cloves garlic, minced; 2 tablespoons lemon juice; 4 cups loosely packed flat-leaf parsley leaves; 3/4 cup croutons, made with country bread; 3 tablespoons grated Wisconsin asiago or Parmesan; 4 paper-thin slices Smithfield country ham or prosciutto

Recipe from David Page

Adapted by Amanda Hesser

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: The Glorious Salads of Winter

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Ingredients

Yield:4 servings

4plum tomatoes
¼cup plus 2 tablespoons olive oil
½teaspoon sugar
Kosher salt and freshly ground black pepper
2cloves garlic, minced
2tablespoons lemon juice
4cups loosely packed flat-leaf parsley leaves
¾cup croutons, made with country bread
3tablespoons grated Wisconsin asiago or Parmesan
4paper-thin slices Smithfield country ham or prosciutto

Ingredient Substitution Guide

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Preparation

Step 1
The night before serving, prepare the tomatoes: preheat the oven to its lowest setting, about 160 degrees. In a medium bowl, combine the tomatoes with 2 tablespoons olive oil and the sugar. Season to taste with salt and pepper. Arrange tomatoes on a baking rack fitted on top of a baking sheet. Bake overnight, 6 to 8 hours, until the tomatoes are shriveled and partially dried. Remove from oven, and let cool. Thinly slice, drain juices and reserve.
Step 2
In a small bowl, whisk remaining olive oil, garlic and lemon juice. Season to taste with salt and pepper. In a large bowl, combine parsley, croutons, cheese and tomatoes. Slowly add dressing; toss until coated. Place a slice of ham on each of 4 plates; mound salad on top of each slice. Serve.