Ready-Set-Serve Romaine-Spring Mix Blend with Bacon and Egg

Rich and hearty, this salad can be served for brunch, lunch, even dinner.
RSS_Romaine-Spring_Mix_Blend_with_Bacon_and_Egg

Ingredients:

4 strips of bacon
4 eggs
1 tsp. kosher salt
1/2 tsp. black pepper
16 oz. Ready-Set-Serve (RSS) Romaine-Spring Mix

Instructions:

Cook bacon until crisp; remove from pan, reserving drippings. Fry eggs in hot bacon grease.
Arrange equal portions of Ready-Set-Serve Romaine-Spring Mix Blend on salad plates; top with one egg and one slice of crumbled bacon.
Serve with house-made dressing.

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.