Crispy Caesar Salad Rice Bowls with Sardines & Beans
This recipe for Crispy Caesar Salad Rice Bowls with Sardines & Beans is quick, high protein, full of fiber and packed with flavor.
Introduction
Makes: 4 Caesar salad rice bowls
Skill Level: Medium
To create this Caesar salad bowl, we worked with Violet Witchel, a San Francisco-based chef and the creator of the Dense Bean Salad trend. The recipe features our Sardines & Beans: White Beans, Lemon, Garlic and Leeks plus Lundberg’s Regenerative Organic Certified® Short Grain Brown Rice. Violet Witchel served it at our first pop-up at the Patagonia San Francisco store, and we’re sharing the recipe with you so you can make it at home. It’s quick, high protein, full of fiber and packed with flavor.
Ingredients for the Dressing
- 2 tbsp. oil from Patagonia Provisions® Sardines & Beans: White Beans, Lemon, Garlic and Leeks
- ½ cup avocado oil
- 1 egg yolk
- 1 tsp. sea salt
- 2 tsp. Dijon mustard
- ¼ tsp. Worcestershire
- 1 tbsp. lemon juice
- Fresh cracked black pepper
- 1 oz. fresh grated parmesan
Ingredients for the Salad
- 1 head of romaine
- 1 head of dinosaur kale
- 1 tin Patagonia Provisions® Sardines & Beans: White Beans, Lemon, Garlic and Leeks
- 1 can of rinsed and drained white beans
- 2 tbsp. capers
- Fresh chopped parsley to garnish
- 2 oz. grated parmesan
- 2 cups cooked Lundberg Family Farms Regenerative Organic Certified® Short Grain Brown Rice
Ingredients for the Croutons
- Oil for frying bread (amount will depend on pan size)
- Two or more slices of bread, depending on the amount of croutons desired
- Flaked salt
Putting It All Together
- Add all dressing ingredients to a blender and blend on high till smooth and creamy.
- Drain off any excess oil from the Sardines & Beans tin. Chop the sardines. Rinse and drain the white beans.
- Roughly chop the romaine and chop the kale, and add all the beans, chopped sardines, capers, and parmesan to a large bowl.
- Pour dressing on salad and toss.
- Heat the oil to medium-low. Chop the bread into small cubes or pieces and shallow fry until crispy and brown. Drain off excess oil and toss croutons in flaked salt.
- To assemble the bowls: Spoon a layer of Lundberg Family Farms Regenerative Organic Certified® Short Grain Brown Rice, add a layer of salad, and garnish with parsley and croutons.
