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Charred Eggplant with Shredded Salad

These sweet, yet smoky eggplant wedges are topped with tangy goat cheese, crunchy lettuces, and nutty pignoli.


2 Markon First Crop Eggplants, chopped into large pieces
1/4 C olive oil
1 tsp. kosher salt
1 tsp. smoked paprika
1/4 tsp. black pepper
4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
1/2 C goat cheese, crumbled
1/2 C pignoli (pine nuts), toasted
1/4 C white wine vinaigrette


Toss skin-on eggplant with olive oil; season with salt, paprika, and pepper.
Char eggplant on a large grill pan, cut sides down until they begin to blacken (flipping pieces periodically) and inside flesh is tender.
While grilling, toss lettuce with goat cheese, pignoli, and white wine vinaigrette.
Serve warm wedges topped with lettuce mixture.


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.