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Ready-Set-Serve (RSS) Harvest Crisp Blend-Cauli Creations Salad

RSS Harvest Crisp Blend is the perfect companion for RSS Cauli Creations. Toss with cherry tomatoes, bell peppers, and a Aji-Amarillo-orange vinaigrette for a crisp, sweet-and-spicy salad.

Ingredients:

  • 10 oz. Ready-Set-Serve (RSS) Harvest Crisp Blend
  • 4 oz.   RSS Cauli Creations
  • 2 oz.   Markon First Crop (MFC) Cherry Tomatoes, sliced
  • 2 oz.   MFC Red and Yellow Bell Peppers, sliced
  • 2 oz.   Spicy Aji Amarillo-orange vinaigrette
  • 1 oz.   RSS Washed & Trimmed Parsley, chopped
  • 1 unit RSS Avocado Halves, sliced

Instructions:

Toss the first five ingredients together. Drizzle with spicy orange vinaigrette and top with sliced avocado.

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.