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MFC Artisan Romaine Grilled Salad with Croutons

MFC Artisan Romaine Grilled Salad 2 Phone

Crunchy, with smoky notes, this grilled romaine salad is full of flavor.


  • 1 C ranch dressing
  • ½ C Ready-Set-Serve (RSS) Avocado Pulp
  • 1 T oil
  • 8 heads Markon First Crop (MFC) Artisan Romaine Lettuce, split in half lengthwise
  • 8 RSS Avocado Halves, sliced
  • 32 MFC Cherry Tomatoes
  • 2 C house-made croutons
  • Micro greens for garnish


Blend ranch dressing and avocado pulp until smooth.

Heat oil on flat top or grill pan. Char romaine, avocado slices, and cherry tomatoes until grill marks appear.

Arrange romaine with equal parts dressing drizzled over top, avocado slices, tomatoes, and croutons. Garnish with micro greens and serve immediately.


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.