2 large heads Bibb lettuce (in medium pieces)
4 small lobster tails (cooked and chilled)
1 pt. pear tomatoes (red & yellow, halved)
1/2 fresh vanilla bean
1/2 cup yogurt (fat-free or regular)
1 tsp. Ready-Set-Serve Lemon Juice
3 Tbsp. extra virgin olive oil
1 tsp. honey
Markon First Crop Mint sprigs
Halve vanilla bean; scrape seeds and pulp into a small bowl. Add yogurt, lemon juice, oil, and honey; whisk together.
Center Bibb lettuce on a small salad plate. Slice lobster tail into medallions; fan around the outside of the lettuce greens. Place pear tomato halves around the plate. Drizzle salad with yogurt dressing. Garnish with mint sprig. 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.