Red Jasmine & Baby Greens Breakfast Salad with Green Goddess Dressing

Directions

1. To prepare the dressing, in a food processor purée the mayonnaise, buttermilk, parsley, tarragon, chive, lemon juice, anchovies, garlic, 1 t. salt and ½ t. pepper. Chill the dressing for service.
2. In a pot over high heat, bring the vegetable stock to a boil. Stir in InHarvest Red Jasmine Rice. Reduce heat to simmer and cook, covered, for 30 minutes. Reserve at room temperature.
3. In a large bowl, mix well the tomatoes, 1/3 c. olive oil, 1 t. salt and 1 t. pepper. Transfer the tomatoes to a hotel pan; roast at 225°F, uncovered, for 30 minutes. Remove the pan from the oven and reserve at room temperature.
4. In a large sauté pan, render the bacon until crispy. Drain the fat and reserve bacon at room temperature.
5. In a separate sauté pan with the remaining olive oil, sauté the mushrooms. Season with the remaining salt and pepper. Reserve at room temperature.
6. In a pot of boiling water, poach the eggs until the whites are cooked through and the yolks are still runny. Reserve warm.
7. To assemble the salad, per order: Combine 1½ oz. greens with 1/3 c. tomatoes, 1 oz. mushrooms and ¾ oz. bacon. Top with a poached egg. Serve with 2 T. of dressing.

Recipe Yield: 24 servings