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MFC Kalette Salad

An upgraded classic, this salad features visually appealing MFC Kalettes, salty pancetta, and sweet caramelized onions.


8 oz.MFC Kalettes
1/2 oz. extra virgin olive oil
2 oz. pancetta, diced and rendered
2 oz. Ready-Set-Serve Sliced Onions, caramelized
2 cloves Ready-Set-Serve Peeled Garlic, slivered
1/4 oz. aged balsamic vinegar


Heat the olive oil in a saute pan and add the pancetta, onions, and garlic. saute until the garlic begins to brown around the edges.
Add the Kalettes and saute for one more minute.
Remove from the heat and plate. Drizzle with the aged balsamic vinegar.


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.