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Chopped Collard Greens and Soba Noodle Salad

A cold preparation of our Chopped Collard Greens in an Asian inspired, hearty and healthy, Soba Noodle salad.
Chopped_Collards_Asian_Soba_Salad

Ingredients:

Salad
4 C Ready-Set-Serve Chopped Collard Greens
1/2 C Markon First Crop Carrots, julienned
1/2 C Markon First Crop Red Bell Peppers, julienned
1/4 C English Cucumbers, julienned
8 each Ready-Set-Serve Washed & Trimmed Green Onions, sliced thin
1/4 C Ready-Set-Serve Washed & Trimmed Cilantro
12 oz. cooked buckwheat/soba noodles
1 T sesame seeds, toasted
Dressing
6 oz. rice wine vinegar
1 tsp. maple syrup
2 T ginger, grated
2 T tamari or soy sauce
2 tsp. sambal/chili garlic paste
1 T sesame oil
1/4 C canola oil
2 T creamy peanut butter
3 T water

Instructions:

Cook soba noodles according to directions on package and cool.
Using a blender, add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil, and peanut butter. Blend, adding water, and then slowly add canola oil to incorporate. Set aside.
In a bowl, combine chopped collard greens, vegetables, and noodles. Reserve green onions. Toss with dressing and mound on plate. Top with green onions and sesame seeds.

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.