1 small shallot, finely chopped
3/4 C olive oil
1/4 C white wine vinegar
3 T Ready-Set-Serve Lemon Juice
2 T Ready-Set-Serve Orange Juice
Salt and pepper, to taste
1/2 C Markon First Crop Cherry Tomatoes, halved
1/2 C Markon First Crop Red Bell Pepper, diced
1/4 C artichokes, grilled
2 T Markon First Crop Basil, minced
8 oz. octopus, cooked
2 T olive oil
2 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
Make vinaigrette by combining shallot, olive oil, vinegar, lemon juice, and orange juice. Whisk and season with salt and pepper. Add vegetables and toss. Add RSS Romaine, Cabbage and Kale Blend and toss.
Heat grill to very high heat. Drizzle cooked octopus with olive oil. Season liberally with salt and pepper. Grill octopus over high heat for five to seven minutes per side. Octopus should be well charred and crispy on the outside. Remove from heat, slice serve octopus over chilled salad.
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.