Celery-Lentil Salad with Dandelion, Sultanas, and Bacon

Crunchy, tender, toothsome…this salad combines protein-rich lentils, bitter dandelion, refreshing celery, and salty bacon. Serve topped with fish, duck, or as-is.
Celery-Lentil_Salad

Ingredients:

1/2 C bacon drippings
1/4 C sherry vinegar
1 T Dijon mustard
1 tsp. honey
1 tsp. kosher salt
1/4 tsp. black pepper
2 C Ready-Set-Serve Sliced Celery
2 C lentils, cooked
1 C dandelion greens, chopped
1/2 C celery leaves
1/2 C Markon First Crop Trimmed Belgian Leeks, chopped and charred
1/2 C hazelnuts, toasted
1/2 C bacon, cooked until crisp
1/4 C sultanas (golden raisins)

Instructions:

Whisk together drippings, vinegar, mustard, honey, salt, and pepper; reserve.
Arrange remaining ingredients on plates. Drizzle with dressing and serve.

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.