Thursday, June 10, 2010
Asparagus Artichoke Salad with Rosemary Ham
I came up with this in an attempt to copy a wonderful salad I had at the Lost Shepherd in Powell, Ohio. The restaurant uses prosciutto, but I love the rosmarino ham found at Giant Eagle and The Andersons. It has a delightful rosemary flavor and isn't as salty or chewy as the thicker prosciutto the restaurant uses. While it makes great sandwiches, I especially like it with this combination. It can be a side salad, but my husband and I eat it as a light entree. It goes together quickly.
The restaurant dresses the salad with a red wine vinaigrette. I do like homemade dressings, but so far I've used commercial garlic ranch or vidalia vinaigrette (Sam's Club sells a good one). A Parmesan dressing would be nice, too.
Frozen artichokes, thawed
Rosemary ham (or prosciutto)
Asiago (or fresh Parmesan, which is what the restaurant uses), grated or shaved
Dressing of choice (garlic ranch, parmesan, vidalia, red wine vinaigrette etc.)
Cook asparagus by steaming, simmering or roasting till just tender but still a bit crisp.
Meanwhile, cut artichokes into small pieces if desired. Julienne ham. Dice tomato.
Place cooked asparagus on serving plates and sprinkle toppings over. Drizzle on dressing.
Note: If serving a large number or heading for a potluck, you can cut the asparagus and artichoke hearts into bite-size pieces and toss everything together.