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Ready-Set-Serve Brussels Sprout Halves with Creamy Dijon Salad

Light, citrusy notes accent this earthy salad of these tiny cabbages. Ideal with burgers, sandwiches, and grilled fish.


2 lb. Ready-Set-Serve Brussels Sprout Halves
1 cup house-made honey-dijon dressing
2 Tbsp. Ready-Set-Serve Lemon Juice
1 tsp. zest of Markon First Crop Lemons
1 tsp. salt
1/4 tsp. black pepper or1/2 tsp. red pepper flakes


Steam Brussels sprouts until tender, but still slightly crunchy.
Mix with remaining ingredients and chill. Garnish with more lemon zest and shaved sprouts.


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.