Ready-Set-Serve American Blend with Roasted Carrot Dressing

Simple, yet satisfying, this salad combines sweet carrots, peppery radishes, bitter cabbage, and crisp lettuces. Drizzle with roasted carrot dressing to add earthy notes and texture contrast.
RSS_American_Blend_w-Roasted_Carrot_Dressing

Ingredients:

16 oz. Ready-Set-Serve American Blend
2 Markon First Crop Carrots, peeled and roasted until tender
2 Tbsp. Ready-Set-Serve Washed & Trimmed Parsley
3 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper

Instructions:

Puree roasted carrots, parsley, oil, vinegar, mustard, salt, and pepper until smooth. Serve with equal portions of RSS American Blend.

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.