Garden Hearts®
Italian-Style with
Prosciutto Breadsticks


8 servings


  • 4 Garden Hearts® Jumbo Romaine Hearts
  • 16 ozs thinly sliced prosciutto di Parma


  • 2eggs
  • 1/4 cupwhite wine vinegar
  • 1/4 cuprice vinegar
  • 3 ozfresh lemon juice
  • 1 tbspgarlic, chopped
  • 1/4 cupred onion, chopped
  • 1 tbspfresh rosemary, finely chopped
  • 2 tbspfresh dill, finely chopped
  • 2 tbspfresh parsley, finely chopped
  • 2 tbspfresh tarragon, finely chopped
  • 2 tbspfresh chives, finely chopped
  • 1 cupolive oil
  • 2 1/2 cupvegetable oil
  • salt and pepper to taste


  • 21/4-ounce packets of active dry yeast
  • 2 cupwarm water (110 degrees Fahrenheit)
  • 4 cupbread flour
  • 2 tspsalt
  • 1/4 tspdried oregano
  • 1/4 tspdried thyme
  • 1/4 tspdried basil
  • 3 tspwhite sugar
  • 4 tbspolive oil


  1. Cut 1/4″ from stems of the Garden Heart Jumbos.  Keeping the leaves intact, rinse well, inside and out, under cold running water.  Drip-dry completely.  Cut in half lengthwise and chill.
  2. Combine dressing ingredients in blender, slowly adding oil to emulsify, and refrigerate.
  3. The breadstick dough is similar to pizza dough.  Mix yeast with warm water, reserving a small amount of water for use if the dough is too dry.
  4. Add flour, salt, herbs and sugar to yeast mixture, adding additional water as needed to make a soft dough. Knead thoroughly for 5 minutes.
  5. Add olive oil and continue kneading, folding the dough ball in half and then quarters, over and over again for another 5 minutes (or 100 cycles). Kneading by hand is laborious, but very important and it is better to over-knead than under-knead. When done, the ball will no longer stick to your hands and will spring back easily. Cover with a clean cloth and let rise in a warm place for 30 minutes.
  6. Roll the dough into a 12-inch wide rectangle that is about 1/2 inch thick, cut into one-inch strips, twist and place on a greased baking pan.
  7. Bake at 375 degrees Fahrenheit for 15 minutes, until golden brown, and allow breadsticks to cool.
  8. Just before serving, wrap the breadsticks with prosciutto.
  9. Place the Garden Hearts halves (2 per person) onto a plate or platter; drizzle with lemon herb dressing and top crosswise with breadsticks.

This elegantly simple, Italian-style salad showcases the fresh crispness and delicate flavor of Garden Hearts®.

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