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Shaved Winter Salad

Vibrantly colored and intensely flavored, this unique salad of seasonal produce can also be served as a healthy pre-meal appetizer.


2 Markon First Crop Jumbo Carrots, sliced into paper-thin rounds
2 purple carrots, sliced into paper-thin rounds
2 Fuyu Persimmons, sliced into paper-thin rounds
1 large beet, peeled and sliced into paper-thin rounds
1 C lump crab
1/4 C extra virgin olive oil
1 tsp. kosher salt


Alternate carrots, persimmons, and beets, stacking loosely; repeat three more times for a total of four stacks. Top with crab and drizzle with olive oil. Season with salt and pepper, then garnish with microgreens and edible petals.


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.