Garden Hearts® Italian-Style with Proscuitto Breadsticks
Yield: 8 Servings
Ingredients
| 4 |
Garden Hearts® Jumbo Hearts of Romaine Lettuce |
| 16 |
ounces of thinly sliced proscuitto di Parma |
Lemon Herb Dressing:
| 2 |
eggs |
| 1/4 |
cup white wine vinegar |
| 1/4 |
cup rice vinegar |
| 3 |
ounces fresh lemon juice |
| 1 |
tablespoon garlic, chopped |
| 1/4 |
cup red onion, chopped |
| 1 |
tablespoon fresh rosemary, finely chopped |
| 2 |
tablespoons fresh dil, finely chopped |
| 2 |
tablespoon fresh parsley, finely chopped |
| 2 |
tablespoon fresh terragon, finely chopped |
| 2 |
tablespoon fresh chives, finely chopped |
| 1 |
cup olive oil |
| 2 1/2 |
cups vegetable oil |
|
salt and pepper to taste |
Breadsticks:
| 2 |
1/4-ounce packets of active dry yeast |
| 2 |
cups warm water (110 degrees Fahrenheit) |
| 4 |
cups bread flour |
| 2 |
teaspoons salt |
| 1/4 |
teaspoon dried oregano |
| 1/4 |
teaspoon dried thyme |
| 1/4 |
teaspoon dried basil |
| 3 |
teaspoons white sugar |
| 4 |
tablespoons olive oil |
1. Cut 1/4" from stems of the Garden Hearts®. 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.
Recipe by: |
Beat Giger, CEC, AAC, Corporate Chef
Pebble Beach Resorts; Pebble Beach, CA |
| Chef’s comments: “This elegantly simple, Italian-style salad showcases the fresh crispness and delicate flavor of Garden Hearts®.” |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
|
