Parsley Salad With Country Ham Tomatoes And Asiago Food

BALSAMIC ASIAGO SALAD

Steps:

• In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

PARSLEY SALAD WITH COUNTRY HAM, TOMATOES AND ASIAGO

Steps:

• 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.
• 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.

TOMATO, HAM AND CHEESE BAKE

Steps:

• Preheat oven to 375°F.
• Combine ham, mayo, and parsley.
• In a separate bowl, combine breadcrumbs, cheese and melted butter.
• In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
• Repeat process, creating 2 more layers.
• Bake 45-50 minutes until golden brown and bubbling.
• Let sit 10 minutes before serving.