This tasty take on lox and bagels amps up the dish and transforms it into a tasty, beautifully presented salad that's a perfect match for brunch.
Directions for: Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette
Ingredients
Everything Bagel Croutons3 day-old plain bagels, halved horizontally and cut into pieces
2 - 3 Tbsp olive or canola oil
1 tsp poppy seeds
1 tsp sesame seeds
tsp garlic powder
tsp onion powder
Kosher salt
Lemon-Caper Vinaigrette1 tsp finely grated lemon zest
3 Tbsp lemon juice
3 Tbsp finely chopped fresh dill
2 Tbsp capers in brine, drained
1 Tbsp Dijon mustard
Kosher salt and freshly ground black pepper
cup extra-virgin olive oil
Salad4 oz smoked salmon
2 Tbsp cream cheese, softened but cool, torn into rough chunks
4 oz baby spinach
1 small bulb fennel, sliced paper thin
English cucumber, sliced paper thin
red onion, thinly sliced
Directions
Everything Bagel Croutons1. Preheat the oven to 350F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
Lemon-Caper Vinaigrette1. Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
Salad1. Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.
See more: Salad, Bake, Bread, Breakfast, Brunch, Fish, Vegetables, Lunch