Raw Bok Choy Quinoa Salad

Crunchy baby bok choy, sweet Red Delicious apples and carrots, hearty quinoa, and zesty ginger – this salad traverses the flavor and texture spectrum.
Baby_Bok_Choy_Quinoa_Salad

Ingredients:

1 lb. baby bok choy (4 to 6 heads)
1 tsp. coarse salt
1 Markon First Crop Red Delicious Apple, peeled and sliced into matchsticks
1 cup Ready-Set-Serve Shredded Carrots
3 Tbsp. Ready-Set-Serve Lemon Juice
1 Tbsp. grape seed oil
1 tsp. fresh ginger, peeled and finely grated
1 cup quinoa, cooked
Coarse salt and ground pepper, to taste

Instructions:

Halve baby bok choy lengthwise; wash in clean running water to remove any soil. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat.
Place a clean plate inside colander over bok choy; weight with a heavy object. Set aside in sink to drain for 10-15 minutes.
In a large bowl, mix apple, carrots, lemon juice, grape seed oil, and ginger.
Add bok choy and quinoa; season with coarse salt and ground pepper. Mix well.

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.