Garden Hearts®
Crudités

YIELD

8 servings

INGREDIENTS

  • 2 Garden Hearts® Petite Romaine Hearts
  • 1 cup Ultimate Caesar dressing*
  • 1 cup buttermilk dressing
  • 1 cup blue cheese dressing
  • 1 cup Picholine olives, pitted and sliced

METHOD

  1. Cut one inch from the base of the Garden Hearts Petites and separate into individual leaves. Rinse under cold, running water. Pat gently dry with paper towels, wrap in clean cloth or paper towel, and refrigerate for 30 minutes. Cut the leaves lengthwise in half. Stand them up in a tall cup, glass or vase. Surround the container with small bowls for the dipping sauces. There are many different sauces and dips you can use, but these are my favorites.

CAESAR DRESSING (YIELD: 3-1/2 CUPS)

  • 3egg yolks
  • 4flat anchovy filets, mashed
  • 3garlic cloves, minced
  • 1 tbspDijon mustard
  • 1/4 cupfresh squeezed lemon juice
  • 1/4 cupwine vinegar
  • 1/4 tspkosher salt
  • 1/4 tspfreshly ground black pepper
  • 2 cupextra virgin olive oil
  • 1 cupfreshly grated Parmesan cheese

METHOD

  1. In a blender or mixing bowl, combine egg yolks, anchovies, garlic, mustard, lemon juice, vinegar, salt and pepper. Whisk well until foamy.
  2. Gradually add the extra virgin olive oil so the mixture can absorb the oil until fully emulsified
  3. Add the Parmesan cheese. Refrigerate until ready for use.

BUTTERMILK DRESSING (YIELD: 1 CUP)

  • 1/2 cupmayonnaise
  • 1/2 cupbuttermilk
  • 1 tbspchives, minced
  • 1/2 tspgarlic, minced
  • 2 tspparsley, chopped
  • 1/4 tspsalt
  • 1/4 tspfresh ground black pepper
  • 1/8 tspred chili pepper flakes

METHOD

  1. In a small bowl, combine all ingredients and whisk until smooth.
  2. In a small bowl, combine all ingredients and whisk until smooth.

BLUE CHEESE DRESSING (YIELD: 1-1/2 CUPS)

  • 2 tspwhole grain mustard
  • 3 tbspfresh lemon juice
  • 3 tbspwhite wine vinegar
  • 2 ozDanish blue cheese, crumbled
  • 1/2 cupmayonnaise
  • 1/2 cupextra virgin olive oil
  • freshly ground pepper

METHOD

  1. Whisk together mustard, lemon juice and vinegar. Add crumbled blue cheese and mayonnaise and mash thoroughly.
  2. Gradually add olive oil, stirring until the dressing is fully emulsified.
  3. Season to taste with freshly ground black pepper.

TOMATO AND HORSERADISH SALSA (YIELD: 1-1/2 CUPS)

  • 1 cuptomato concasse’ (peeled, seeded and chopped)
  • 2 tbspcelery hearts, finely chopped
  • 2 tbspred onion, diced
  • 1 tspgarlic, minced
  • 1 tspkosher salt
  • 1 tspgranulated sugar
  • 1/2 tspfreshly ground black pepper
  • 1/2 cupapple cider vinegar
  • 1/4 cupfreshly grated horseradish root

METHOD

  1. Combine all ingredients and refrigerate overnight to allow the flavors to develop.

Garden Hearts® are the perfect vegetable for this sophisticated crudités.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA