Roast Tomato Salad with Proscuitto, Aparagus & ParmesanPrint Recipe

I have been making this salad for years and I will keep making it for years to come. Without boasting too much, I am always complimented on it when I whip it up it for barbeques, dinner parties or functions we are invited to. I personally believe that the highlight is the dressing (it is so good you just want to drink it), followed by the well chosen ingredients that manage to cinch the deal. It is as full of flavour as it is colour, the oven baked red of the roasted tomatoes, the buttery yellow of the parmesan, the myriad of greens, the sweet, the salty….just plain delicious really.

It can be served as individual portions – as a starter. Or spread it out onto one big platter to make a sensational looking salad. Actually, it’s going to be sensational either way – just enjoy!

Salad
12 Slices proscuitto
6 roma tomatoes halved
Olive oil
cracked pepper
200g (6.5 ounces) baby spinach leaves
200g (6.5 ounces) fresh asparagus blanched
1/2 cup parmesan cheese shavings

Dressing
2 tablespoons of olive oil
2 tablespoons of lemon juice
1/4 cup shredded basil
2 teaspoons brown sugar

Place proscuitto and tomatoes, cut side up on a baking dish with olive oil and pepper. Bake at 180c (350 f) for 25 minutes or until proscuitto is crisp and tomatoes are fairly soft.
Arrange spinach leaves and asparagus on platter – top with tomatoes, proscuitto and parmesan.

Combine all dressing ingredients and pour over salad.

Notes: The tomatoes and prosciutto can be cooked a couple of hours prior to serving, as can the asparagus.

Source: Marie Claire ‘Cooking’

© 2010, Michelle. All rights reserved.