Garden Hearts® Crudités
Yield: 8 servings
Ingredients:
| 2 |
Garden Hearts® Petite Hearts of Romaine Lettuce
|
| 1 |
cup Ultimate Caesar dressing*
|
| 1 |
cup buttermilk dressing
|
| 1 |
cup blue cheese dressing
|
| 1 |
cup tomato and horseradish salsa
|
1. Cut one inch from the base of the Garden Hearts® 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.
2. 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.
*Garden Hearts® Ultimate Caesar Dressing recipe can be found here.
BUTTERMILK DRESSING (Yield: 1cup)
| 1/2 |
cup mayonnaise |
| 1/2 |
cup buttermilk |
| 1 |
tablespoon chives, minced |
| 1/2 |
teaspoon garlic, minced |
| 2 |
teaspoons parsley, chopped |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon fresh ground black pepper |
| 1/8 |
teaspoon red chili pepper flakes |
In a small bowl, combine all ingredients and whisk until smooth.
Chill for one hour before using to let the flavors develop.
BLUE CHEESE DRESSING (Yield: 1-1/2 cup)
| 2 |
teaspoons whole grain mustard |
| 3 |
tablespoons fresh lemon juice |
| 3 |
tablespoons white wine vinegar |
| 2 |
ounces Danish blue cheese, crumbled |
| 1/2 |
cup mayonnaise |
| 1/2 |
cup extra virgin olive oil |
|
freshly ground pepper |
Whisk together mustard, lemon juice and vinegar. Add crumbled blue cheese and mayonnaise and mash thoroughly. Gradually add olive oil, stirring until the dressing is fully emulsified. Season to taste with lots of freshly ground black pepper.
TOMATO AND HORSERADISH SALSA (Yield: 1-1/2 cup)
| 1 |
cup tomato concassé (peeled, seeded and chopped) |
| 2 |
tablespoons celery hearts, finely chopped |
| 2 |
tablespoons red onion, diced |
| 1 |
teaspoon garlic, minced |
| 1 |
teaspoon kosher salt |
| 1 |
teaspoon granulated sugar |
| 1/2 |
teaspoon freshly ground black pepper |
| 1/2 |
cup apple cider vinegar |
| 1/4 |
cup freshly grated horseradish root |
Combine all ingredients and refrigerate overnight to allow the flavors to develop.
| Chef’s comments: “Garden Hearts® are the perfect vegetable for this sophisticated crudités.” |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
|
