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Tableside Cobb Salad

Toss ingredients like applewood bacon, chopped avocado, sliced chicken, diced tomatoes, and romaine lettuce with artisan blue cheese dressing.
Tableside_Cobb_Salad

Ingredients:

6 slices Applewood-smoked bacon, crisped and chopped
6 Ready-Set-Serve Avocado Halves, small dice
2 boneless skinless chicken breasts, seasoned, cooked, and chopped
3 Markon First Crop Roma Tomatoes, small dice
4 servings Markon First Crop Premium Romaine, chopped
3/4 cup light blue cheese dressing
Salt and pepper

Instructions:

Arrange ingredients on large platter (see photo), and place dressing in a small carafe. When presenting the salad, place a large wooden mixing bowl on the table, add all ingredients to the bowl, then toss with the blue cheese dressing. Season with salt and pepper. Serve in small bowls.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.