Parsley Salad With Country Ham, Tomatoes and Asiago
Published February 10, 1998
- Total Time
- 20 minutes
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Ingredients
4 plum tomatoes
¼ cup plus 2 tablespoons olive oil
½ 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
¾ cup croutons, made with country bread
3 tablespoons grated Wisconsin asiago or Parmesan
4 paper-thin slices Smithfield country ham or prosciutto
Nutritional analysis per serving (4 servings)
13 grams carbs; 15 milligrams cholesterol; 299 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 3 grams fiber; 564 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes