We worked with Violet Witchel, SF-based chef and creator of the Dense Bean Salad trend, to create this bowl featuring our Sardines + Beans: White Beans, Lemon, Garlic and Leeks and Lundberg's Regenerative Organic Certified® Short Grain Brown Rice. She served it at our first pop-up at the Patagonia SF store, but we're excited to bring the recipe to you so you can make it at home! It's quick, high protein, full of fiber and packed with flavor, perfect for a healthy lunch (and happens to be gluten free!)

Makes 4 rice bowls

INGREDIENTS

For the Dressing

• 2 tbsp oil from Patagonia Provisions Sardines + Beans: White Beans
• ½ cup avocado oil
• 1 egg yolk
• 1 tsp sea salt
• 2 tsp Dijon mustard
• ¼ tsp Worcestershire
• 1 tbs lemon juice
• Fresh cracked black pepper
• 1 oz fresh grated parmesan

For the Salad
• 1 head of romaine
• 1 head of dino kale
• 1 tin Patagonia Provisions Sardines + Beans: White Beans
• 1 can of rinsed and drained white beans
• 2 tbs capers
• Fresh parsley to garnish
• 2 oz grated parmesan
• 2 cups cooked Lundberg Family Farms ROC® Short Grain Brown Rice

INSTRUCTIONS

1. Add all of the dressing ingredients to a blender and blend on high till smooth and creamy.
2. Drain off any excess oil from the Sardines & Beans tin. Chop the sardines. Rinse and drain the white beans.
3. Roughly chop the romaine and chop the kale, and add all the beans, chopped sardines, capers, and parmesan to a large bowl.
4. Cover in dressing and toss.
5. Heat the oil to medium-low. Chop the bread small and shallow fry until crispy and brown. Drain off excess oil and toss in flakey salt.
   
6. To assemble to bowl make a base layer of Lundberg Family Farms ROC® Short Grain
   Brown Rice, add a layer of salad, and garnish with fresh croutons.
7. Enjoy!