Garden Hearts® Ham & Bread Salad
Yield: 8 servings
INGREDIENTS
4
Garden Hearts® Jumbo Romaine Hearts
2
10 oz. country-loaf style bread, cut into 1-inch cubes
1
cup olive oil
1/2 cup red wine vinegar
2
cloves garlic, minced
1
teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1
pound fontina cheese, cut into 1/2-inch cubes
1
large yellow, meaty heirloom tomato, cut into 1/2-inch cubes
1
large red, meaty heirloom tomato, cut into 1/2-inch cubes
1/2 cup celery, sliced
1
small red onion, chopped
1/4 cup fresh parsley, minced
1
pound smoked Black Forest ham, cut into 1/2-inch (or smaller) cubes
8
sprigs fresh parsley for garnish
METHOD
1. Cut one inch from the base of the Garden Hearts®, rinse under cold, running
water and let air-dry. Cut crosswise into one-inch strips, place in a large bowl
and chill.
2. Toss the bread cubes with 1/2 cup of olive oil and spread on a large baking
sheet. Bake at 325 degrees Fahrenheit, stirring once or twice, until crisp and
lightly brown on the outside but still soft inside (about 15 minutes); let cool.
3. In a large bowl, whisk together the vinegar, garlic, salt and pepper. Slowly
add the remaining 1/2 cup of olive oil, whisking constantly.
4. Add the cheese, tomatoes, celery, onion and parsley and toss. Add the
croutons, toss to coat and let stand for five minutes.
5. Add lettuce and ham and toss salad, adding a parsley sprig for garnish, and
serve.
Recipe by:
Beat Giger, CEC, AAC, Corporate Chef
Pebble Beach Resorts; Pebble Beach, CA
Chef’s comments: “The delicate texture of the Garden Hearts® are a good
counterpoint to the robust bread, ham and cheese.”
For purchasing Information, call 831-424-4864.
For more information on our company and products, visit
www.boggiattoproduce.com.