Shaved Winter Salad

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

Ingredients:

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

Instructions:

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.

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.