Monday, September 3, 2012

Is it still gourmet if it's easy?

When hubby asked what I was making and I told him Prosciutto Spinach Salad, his response was "ooh, gourmet."

Which got me thinking...exactly what makes a meal gourmet? Is there, like, a gourmet qualifier?

Here is how the MacMillan Dictionary defines gourmet:
Gourmet food: of a very high quality.
Gourmet cook: someone who can make very good food. 

Well. Glad we got that straightened out. Thank you, MacMillan dictionary, for that riveting and completely non-subjective definition. Sooooo. I guess the moral here is that this salad is awesome (yet super easy) and you should make it, because people will think you're gourmet and shit.

Prosciutto Spinach Salad
1 3oz pkg prosciutto
12 cherry tomatoes, halved
Spray oil
Fresh pepper
Asparagus, trimmed and cut in half or thirds
Baby spinach, one package
About 1/4 cup basil, thinly sliced
Juice from half a lemon
2 tbsp olive oil
2 tap brown sugar
Parmesan cheese

On a lined cooking sheet, lay out prosciutto slices and sprinkle with tomato halves.

Coat lightly with cooking spray and sprinkle all well with fresh pepper. Bake at 350 for about 25 minutes. Let cool and break prosciutto into pieces.

Bring some water to a boil and drop in asparagus. Let cook about 5 minutes, drain, and rinse with cool water.

In a medium bowl, combine the dressing ingredients: basil, lemon, oil and sugar and whisk until sugar is dissolved. (or stick it all in a jar with a lid and shake it til dissolved, like I did.)

On large salad plates, spread out baby spinach and top with asparagus. Arrange prosciutto and tomato, and drizzle with dressing. Finish with a dusting (or more!) of parmesan. Voila.

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