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Spinach and Purple Cauliflower Salad with Yuzu Dressing

Served family-style, this salad combines the hearty texture of spinach, the earthy flavor of cauliflower, and the nuttiness of Marcona almonds. The bright, citrusy yuzu brings harmony to these disparate flavors, making the sum equal more than its parts.


16-oz. Ready-Set-Serve Triple-Washed Spinach
1 C purple cauliflower florets
1/2 C Marcona almonds
1/2 C Yuzu vinaigrette
Edible petals and herbs to garnish


Toss spinach leaves, cauliflower florets, and almonds in yuzu dressing. Pile all on a large plate and garnish with petals and herbs. Serve family style.


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.