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)

  • 3 egg yolks
  • 4 flat anchovy filets, mashed
  • 3 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup wine vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cup extra virgin olive oil
  • 1 cup freshly 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 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tbsp chives, minced
  • 1/2 tsp garlic, minced
  • 2 tsp parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/8 tsp red 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 tsp whole grain mustard
  • 3 tbsp fresh lemon juice
  • 3 tbsp white wine vinegar
  • 2 oz Danish blue cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup extra 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 cup tomato concasse' (peeled, seeded and chopped)
  • 2 tbsp celery hearts, finely chopped
  • 2 tbsp red onion, diced
  • 1 tsp garlic, minced
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup apple cider vinegar
  • 1/4 cup freshly grated horseradish root

METHOD

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

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

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