This salad has all the charm of a classic chicken Caesar with the addition of on-trend ingredients like Butter lettuces, shaved shallots, and protein-rich egg.
Entrees
Fall
Salads
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 244 grams | |||||||||
| Calories | 320 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 20g | 26% | ||||||||
|
|||||||||
| Cholesterol 170g | 57% | ||||||||
| Sodium 850g | 37% | ||||||||
| Total Carbohydrate 13g | 5% | ||||||||
|
|||||||||
| Protein 23g | |||||||||
|
|||||||||
This salad has all the charm of a classic chicken Caesar with the addition of on-trend ingredients like Butter lettuces, shaved shallots, and protein-rich egg.
Pulse first nine ingredients together in food processor until smooth. Hand toss RSS Bistro Butter Blend with dressing.
Artfully arrange equal portions of chicken, croutons, Parmesan, minced egg, and shallot on top of RSS Bistro Butter Blend tossed in dressing and serve.
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.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.