Steak, Fingerling Potato, and Spinach Salad

Hearty steak slices and roasted fingerling potatoes make this spinach salad an ideal entrée for lunch or dinner.
Steak_Fingerling_Potato_and_Spinach_Salad

Ingredients:

16 oz. flank steak, grilled and sliced
8 oz. Ready-Set-Serve Triple-Washed Spinach
12 fingerling potatoes, chopped and roasted
1 Markon First Crop Red Bell Pepper, sliced and roasted
2 Markon First Crop Lemons, sliced and roasted
1 cup artichoke hearts, marinated and chopped
1 cup Markon First Crop Mushrooms, sliced and roasted
Sprigs of Markon First Crop Tarragon, to garnish

Instructions:

Arrange spinach on four serving plates. Top with equal portions of steak, potatoes, bell peppers, lemons slices, artichoke hearts, and mushrooms. Garnish with tarragon.

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.