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Arugula Salad with Sesame Vinaigrette

This Asian-inspired salad mixes peppery arugula and onions with sweet mango and crunchy noodles.


4 servings Markon First Crop Arugula
1 mango, medium dice
1/4 Markon First Crop Red Onion, small dice
1 Markon First Crop Red Bell Pepper, medium dice
1 cup chow mein noodles
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 tsp. sugar
1/4 cup canola oil
1 tsp. sesame seeds


Sesame Vinaigrette
Whisk together sugar, soy sauce, sesame oil, rice wine vinegar, sesame seeds, and canola oil.
Place arugula in large mixing bowl with noodles and onion. Dress salad with sesame vinaigrette; toss lightly. Divide onto four salad plates. Garnish with mango and red bell pepper. Serve.


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


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.