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Steak, Fingerling Potato, and Spinach Salad

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


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


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


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.