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The Sense-ible Dish

August 16, 2011

You know a good dish when all of your culinary senses are stimulated, when each bite has just a bit of sweet, salty, acidic, bitter, spicy, etc. This salad is a perfect example of that kind of dish. The roasted tomatoes provide sweetness and acidity, the crispy prosciutto adds a salty touch as well as a nice textural contrast, the avocado’s creaminess is a great match, and the peppery arugula gives it a subtle kick. Allow enough time to roast the tomatoes (this recipe slow-roasts them to really bring out their flavor, but if time is an issue, set the oven to a higher temperature and reduce the roasting time). This is the first recipe we’ve tried from the book Bowl Food, and we certainly will be trying more. The original recipe calls for shrimp as well, but we decided to omit it. Serve the salad with some fresh bread for a complete meal. Enjoy!

Roasted Tomato, Prosciutto, and Arugula Salad

(serves 4)

4 Roma tomatoes, quartered

2 cloves garlic, chopped

1 tbsp. + 1 tbsp. + 1/4 cup olive oil

Salt and pepper

5 oz. arugula

8 slices prosciutto

2 avocados, diced

2 tbsp. balsamic vinegar

Heat oven to 275. Place tomato quarters and garlic in a shallow baking pan. Toss with 1 tbsp. oil and salt and pepper. Roast for 90 minutes. Heat 1 tbsp. oil in a skillet over medium heat. Cook prosciutto in batches, turning until each slice is browned and just crisp. Drain on a paper towel, then break into smaller pieces. Combine the 1/4 cup oil with the vinegar. Place roasted tomatoes and garlic (with pan juices), prosciutto, avocado, and arugula in a bowl with 1 tbsp. of the oil and vinegar. Toss well. Divide on to four plates and top with remaining dressing. Eat!

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