Garden Hearts® Italian-Style with Prosciutto Breadsticks


8 servings


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


  • 2 eggs
  • 1/4 cup white wine vinegar
  • 1/4 cup rice vinegar
  • 3 oz fresh lemon juice
  • 1 tbsp garlic, chopped
  • 1/4 cup red onion, chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh tarragon, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 cup olive oil
  • 2 1/2 cup vegetable oil
  • salt and pepper to taste


  • 2 1/4-ounce packets of active dry yeast
  • 2 cup warm water (110 degrees Fahrenheit)
  • 4 cup bread flour
  • 2 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp dried basil
  • 3 tsp white sugar
  • 4 tbsp olive 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.

Chef Beat Giger

Recipe by:

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

Chef's comment:

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