6 slices Applewood-smoked bacon, crisped and chopped
6 Ready-Set-Serve Avocado Halves, small dice
2 boneless skinless chicken breasts, seasoned, cooked, and chopped
3 Markon First Crop Roma Tomatoes, small dice
4 servings Markon First Crop Premium Romaine, chopped
3/4 cup light blue cheese dressing
Salt and pepper
Arrange ingredients on large platter (see photo), and place dressing in a small carafe. When presenting the salad, place a large wooden mixing bowl on the table, add all ingredients to the bowl, then toss with the blue cheese dressing. Season with salt and pepper. Serve in small bowls.
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.