To download a Spanish translation of this recipe click here. Print Ingredients Creamy Lemon-Dill Dressing 1 Tbsp. Dijon mustard 1 ea. Garlic clove, mashed to a paste ¼ cup Lemon juice ¼ cup Greek yogurt ¼ cup Extra-virgin olive oil 1 tbsp. Dill, chopped Salt to taste Ground black pepper to taste ½ loaf Sourdough bread, torn into bite sizes Olive oil spray as needed Salt as needed Ground black pepper as needed Poached egg 6 ea. Egg 2 tsp. White vinegar 1 ea. White kidney beans, canned, drained 1 cup Farro or barley, cooked ¼ cup Olive oil ¼ bu. Dill, roughly chopped ½ cup Parsley, roughly chopped 3 ea. Green onions, very finely sliced Salt as needed Ground black pepper as needed 3 ea. Baby gem lettuces, cut in ½ or 1 head butter lettuce, separated into leaves 3 ea. Heirloom tomatoes, sliced 3 ea. Radishes, or 1 watermelon radish, very thinly sliced 2 ea. Avocados, perfectly ripe, sliced Crispy Kidney “fakin’ bits” (recipe here) Number of Servings : 6 To download a Spanish translation of this recipe click here. Directions For the dressing: Whisk all ingredients together, season to taste and keep refrigerated until ready to use For the croutons: Place the torn croutons on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Bake in a 350° F oven until golden and crispy, about 5-7 minutes. Reserve. For the poached egg: Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart sauce pan. Add the vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 large egg into a cup. Stir the simmering water in one direction until it’s all smoothly swirling around in a whirlpool. Carefully drop the egg into the center of the whirlpool. The swirling water will help to keep the egg a nice shape. Repeat with remaining eggs. Cook the eggs for 3 to 4 minutes until the whites are set and yolks are still runny. Remove the eggs with a slotted spoon and serve immediately. Toss the white kidneys and cooked farro with a little of the olive oil, just to coat. Fold in the chopped herbs. Season to taste with salt and pepper. Assemble the bowl with the lettuce, tomatoes, white kidney beans and farro, avocado and radishes. Dress the bowl, and top with the poached egg, torn croutons and the crispy Kidney Bean “fakin’ bits” This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.