Parsley Salad With Country Ham, Tomatoes and Asiago

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 Information

  • Nutritional analysis per serving (4 servings)

    448 calories; 31 grams fat; 7 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 30 grams protein; 66 milligrams cholesterol; 2513 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.

20 minutes