Thai Salad with Passion Fruit Dressing

A salad of green leaf lettuce, cucumbers, and chicken gets a Thai kick from shaved papaya, chopped peanuts, and passion fruit dressing.
Thai_Salad_with_Passion_Fruit_Dressing

Ingredients:

Thai Salad
24 oz. Ready-Set-Serve Washed & Trimmed Green Leaf Lettuce
1 cup shaved Markon First Crop Cucumbers
1 cup shaved papaya
1/2 cup chopped peanuts
1 cup grilled, chopped chicken
Passion Fruit Dressing
1/4 cup white wine vinegar
1/4 cup passion fruit
1 Tbsp. Jalapeno chile peppers (optional)
2 Tbsp. Ready-Set-Serve Proprietary Blend Orange Juice
1 Tbsp. chopped shallots
1 Tbsp. minced Ready-Set-Serve Peeled Garlic
1 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro
2 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup avocado oil

Instructions:

Thai Salad
Divide green leaf lettuce into eight serving bowls. Top with equal amounts of cucumber, papaya, peanuts, and chicken; serve passion fruit dressing on the side.
Passion Fruit Dressing
Mix together vinegar, passion fruit, Jalapeno chile peppers, orange juice, shallots, garlic, cilantro, mustard, sugar, salt, and pepper. Once combined, whisk oil in a steady stream until fully incorporated.
Serving size: 2 Tbsp.

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.