Garden Hearts® Black Forest Ham Salad

Garden Hearts® Black Forest Ham Salad

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Yield: 8 Servings



4 Garden Hearts® Jumbo Hearts of Romaine
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


1.     Cut one inch from the base of the Garden Hearts Jumbos, rinse under cold, running water and let air-dry. Cut crosswise into 1-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 F, stirring once or twice, until crisp and lightly brown on the outside but still soft on the 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 5 minutes.

5.     Add Garden Hearts and ham and toss salad, adding a parsley sprig for garnish, and serve.

Chef's Comments: "The delicate texture of the Garden Hearts® are a good counterpoint to the robust bread, ham and cheese."

Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA


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