Ready-Set-Serve Super Slaw Salad

Crunchy and sweet, this slaw goes with barbecue, burgers, sandwiches, and wraps.
RSS_Super_Slaw_Salad

Ingredients:

4 cups Ready-Set-Serve Super Slaw
1 cup Applewood-smoked bacon, cooked and crumbled
1 cup Markon First Crop Granny Smith Apple, shaved
1/4 cup glazed pecans, chopped
1/4 cup dried cranberries
1/4 cup Blue cheese, crumbled
1/2 cup olive oil
1/4 cup cider vinegar
1 Tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper

Instructions:

Whisk together cider vinegar, mustard, salt, and pepper; add olive oil in a steady stream while continuing to whisk until emulsified.
In a large bowl, combine Ready-Set-Serve Super Slaw, bacon, apples, pecans, cranberries, and blue cheese. Toss all with vinaigrette and chill.

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.