Parsley Salad with Country Ham, Overnight Tomatoes and Wisconsin Asiago

By á-2053

Ingredients

• 4 plum tomatoes
• 1/4 cup plus 2 Tbs. olive oil
• 1/2 tsp. sugar
• Kosher salt and fresh pepper
• 2 cloves garlic, minced
• 2 Tbs. lemon juice
• 4 cups loosely packed flat-leaf parsley leaves
• 1/4 cup croutons, made with country bread
• 3 Tbs. grated Wisconsin Asiago or Parmesan
• 4 paper thin slices of Smithfield country ham or prosciutto

Details

Servings 4

Preparation

Step 1

The night befoe serving, prepare the tomatoes: preheat oven to its lowest setting, about 160 degrees. In a medium bowl, combine the tomatoes with 2 Tbs. 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. Thinkly slice, drain juices and reserve.

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 and mound salad on top of each slice.