Prosciutto and Tomato Salad

Another recipe from the "Tried and Tested" vault. It features some of my favourite flavours of tomato, basil, parmesan and lemon, with crispy prosciutto to give a bit of texture and crunch.

The recipe calls for Roma tomatoes, and whilst I have, on occasion, used standard tomatoes, they really don't bake as well, so it is worth getting romas.

Why Roma Tomatoes?

Roma tomatoes, also known as plum tomatoes or paste tomatoes, are well-suited for roasting because:

• they have a lower moisture content and so will not release as much water during roasting. This results in a roasted tomato that isn't watery and has a rich caramelised exterior.

• they have denser flesh, which means they hold their shape well when roasted.

• their flavour intensifies when roasted so they taste sweeter.

• they are easy to roast, all you need to do is cut them in half or quarters, drizzle them with a little olive oil and herbs and roast them until they are caramelised and rich in flavour

Asparagus vs Beans? Parmesan vs Feta? Brown Sugar vs Brown Sugar Substitute?

This salad is easily adaptable to take into consideration flavour preferences, what you are serving it with and what you have available.

I typically make it as described below, but I have made it without asparagus and substituted green beans for the asparagus. I have also substituted feta for the parmesan, particularly when serving it with lamb.

The dressing is delicious. When I am strictly low carb, I use a brown sugar substitute, but I have used standard brown sugar at times, as I don't think this quantity is not an issue for me.

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Asparagus, Tomato & Proscuitto Salad

Yield: 6

Author: Lee Newcombe

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Delicious! One of my all-time favourite salads!

Ingredients

• 200g baby spinach leaves
• 1 tbsp olive oil
• 12 slices prosciutto
• 6 Roma tomatoes, halved
• freshly ground black pepper
• 200g fresh asparagus, blanched
• 1/2 cup Parmesan cheese shavings

Dressing

• 1/4 cup basil leaves, shredded
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons brown sugar or substitute

Instructions

1. Preheat oven to 180 degrees C.
2. Place tomatoes, cut side up, on a baking tray and sprinkle with olive oil and pepper. Bake for 20 minutes.
3. Add in the sliced prosciutto and continue to bake until the tomatoes are cooked and prosciutto crisp. When done, remove from the oven and let cool a little.
4. Meanwhile, trim the asparagus and blanch them in salted water. Allow to cool a little.
5. Arrange spinach in a serving bowl. Top with the tomatoes, asparagus and prosciutto. Finally, shave parmesan cheese on top.
6. To make the dressing, combine all ingredients and pour over the salad.

Nutrition Facts

Calories

188.7

Fat

15.81 g

Sat. Fat

4.51 g

Carbs

5.92 g

Fiber

2.21 g

Net carbs

3.71 g

Sugar

2.73 g

Protein

7.28 g

Sodium

269.75 mg

Cholesterol

16.23 mg

Please note: The nutritional information is included as a guide only.