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Cucumber-Watermelon Radish Salad

Peppery, colorful radish rounds and cooling cucumbers make this a “sense”-ational salad.
Cucumber_Watermelon_Radish_Salad

Ingredients:

1/4 C extra virgin olive oil
1/4 C white wine vinegar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/8 tsp. black pepper
2 tsp. honey
1 large watermelon radish, sliced into rounds
1 Markon First Crop Hot-House Cucumber, sliced into rounds
2 C microgreens
Edible flowers, for garnish

Instructions:

Combine vinegar, mustard, salt, pepper, and honey. Whisk oil into mixture in a continuous stream until fully emulsified.
Toss microgreens in just enough vinaigrette to coat; reserve remaining dressing. Arrange radish and cucumber slices in circular patterns on plates. Drizzle a swirl of dressing on radish swirls, then top with microgreens. Garnish with edible flowers and serve.

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.