Raw Collard Greens, Watermelon Radish, Apple Salad

A cold preparation of chopped collard greens in a Mediterranean salad with bright colors, bold trendy flavors, and fresh crisp textures.
Raw_Collard_Greens_Watermelon_Radish

Ingredients:

Salad
6 C Ready-Set-Serve Chopped Collard Greens
2 C watermelon radishes, cut into matchsticks
2 C Markon First Crop Granny Smith Apples, cut into matchsticks
1 C Markon First Crop Celery, chopped
1 C almonds, sliced and toasted
2 C sweet potatoes (cut into curls or julienned) plus oil for frying
Dressing
3 oz. red wine vinegar
3 oz. basil-infused olive oil
2 oz. hummus
1 tsp. peeled shallots, minced
1 tsp. granulated garlic
Salt and pepper, to taste

Instructions:

Add dressing ingredients to a blender, except basil oil. Blend for one minute then incorporate oil slowly.
Heat canola oil to 350 degrees F and fry sweet potato curls until edges begin to brown; remove and dry on paper towels.
In a bowl, combine chopped collard greens, apples, almonds, radish, and celery. Toss with dressing to coat and center salad on plate. Top with fried sweet potato curls.

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.