Spring Salad with Carolina Gold Rice Dressing and Benne Croutons - Rice Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 12 small beets (about 2 ounces each), washed and trimmed
• Olive oil for coating the beets
• Fine sea salt and freshly ground black pepper
• 3 ripe avocados
• ½ lemon
• 2 heads red Boston or butter lettuce, cored, washed, and dried
• 1 bunch upland cress or watercress, washed and dried
• 2 cups water
• ¼ cup Anson Mills Carolina Gold Rice
• 2 tablespoons juice from 1 juicy lemon
• ¼ cup almond or avocado oil
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon honey
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh dill
• 1 tablespoon finely minced shallot
• 1 teaspoon finely grated lemon zest
• 3 tablespoons unsalted European-style butter
• 1 tablespoon minced garlic
• 3.25 ounces white sandwich bread, crusts removed and cut into ½-inch cubes (2 cups prepped cubes)
• 1 large egg white, room temperature
• 1½ tablespoons Anson Mills Sea Island Benne Seeds