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Shaved Winter Salad
Vibrantly colored and intensely flavored, this unique salad of seasonal produce can also be served as a healthy pre-meal appetizer.
Ingredients:
2 Markon First Crop Jumbo Carrots, sliced into paper-thin rounds
2 purple carrots, sliced into paper-thin rounds
2 Fuyu Persimmons, sliced into paper-thin rounds
1 large beet, peeled and sliced into paper-thin rounds
1 C lump crab
1/4 C extra virgin olive oil
1 tsp. kosher salt
Instructions:
Alternate carrots, persimmons, and beets, stacking loosely; repeat three more times for a total of four stacks. Top with crab and drizzle with olive oil. Season with salt and pepper, then garnish with microgreens and edible petals.
Meal Type:
Fall
Spring
Summer
Winter
Salads