Garden Hearts® Zesty Chopped Salad

YIELD

8 servings

INGREDIENTS

  • 4 Garden Hearts® Jumbo Romaine Hearts
  • 1/2 cup green onion, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup jalapenos, chopped
  • 1 cup cucumbers, peeled and seeded
  • 1 cup croutons
  • 1 cup yellow and red heirloom tomatoes, large dice
  • 1/2 cup red onions, chopped
  • 1 cup black beans, drained and rinsed
  • 4 hard boiled eggs, peeled and sliced
  • 2 avocados, peeled and sliced
  • 1/4 cup sunflower seeds

DRESSING

  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp sea salt or coarse salt
  • 3 tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • salt and pepper to taste

METHOD

  1. Rinse the Garden Hearts Jumbos under cold, running water and set aside two dozen of the outer whole leaves for presentation. Then chop the rest of the hearts into 1/2-inch slices. Place in a large mixing bowl and chill.
  2. Prepare all the other ingredients and the dressing by combining the dressing ingredients in a small bowl and whisk together well.
  3. Add to the chilled bowl of Garden Hearts the green onion, cilantro, jalapenos, cucumbers, yellow and red cherry/pear tomatoes, croutons, red onions, and black beans and toss gently with the dressing. Add salt and fresh ground black pepper to taste.
  4. Line serving platter or bowl with whole leaves and add a generous serving of the chopped salad.
  5. Garnish with the egg and avocado slices and sprinkle with the sunflower seeds.

Chef Beat Giger

Recipe by:

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

Chef's comment:

"The crisp Garden Hearts make a great mix with any 'chopped' ingredients of your choice. I like the southern twist to this chopped salad recipe -- it gives some zest to it."