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Everything Bagel Brunch Panzanella Salad

Here's how you make Everything Bagel Brunch Panzanella Salad
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  • Servings: 4
  • Prep: 15-20m
  • Cook: 30-35m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR CROUTONS
  • 315 grams bagels (3 plain bagels, cut in half and into 1/2-3/4" pieces, see note below)
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon pepper
  • 2 to 3 tablespoons olive oil
  • FOR SALAD
  • 4 to 5 ounces smoked salmon (cold, or gravlox, sliced
  • 1/3 cup diced cucumber (seedless, cut in half lengthwise, lightly seeded)
  • 1 small red onion (cut in quarters and thin sliced)
  • 1/4 cup sliced radishes (thin sliced)
  • 4 ounces baby arugula (stems removed and torn)
  • 2 ounces cream cheese (cut in small cubes)
  • 3 scallions, chopped (white and green parts)
  • Kosher salt
  • FOR LEMON CAPER MUSTARD VINAIGRETTE
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 2 tablespoons capers (rough chopped)
  • 3 tablespoons fresh chopped dill
  • Pepper, to taste
  • Garnish
  • 3 large eggs (hard boiled, chopped)
  • 1 tablespoon chopped chives
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Eggs ... You can use any method you like; but, I like to start them in cold water - bring to a boil - then, turn off the heat, cover; and, set for 12 minutes. Cool by rinsing under cold water. Peel and chop. These can easily be made ahead of time.

  • Step 2: Vinaigrette ... Add everything to a small bowl, and whisk to combine. I actually like to use a mason jar or small tupperware container, and just shake. Make sure to season with salt and pepper to your liking. This is also great to make ahead - a couple of hours is perfect.

  • Step 3: Crouton Note: First, I like to cut the bagels into cubes and transfer to a sheet pan (lined with parchment paper or foil), uncovered. Let them set on the counter over night, or all day to dry. Stale bread makes the best croutons.

  • Step 4: Croutons ... Add the bagel cubes to a large bowl, drizzle with olive oil, and toss to coat. Then, add the poppy seeds, sesame seeds, garlic and onion powder, salt, and pepper; and, toss again. Return the bagel pieces to the sheet pan, and spread out in a single layer. Bake in a 350 degree oven, middle shelf, until lightly golden brown. This should take about 7-10 minutes. These also can easily be made in advance. They keep well in a tupperware container; or a ziploc bag.

  • Step 5: Cucumbers and Salad ... Even though you are using a seedless cucumber; I still like to cut the cucumber in half lengthwise - and lightly scoop out any seeds - then dice. I do not peel mine.

  • Step 6: Add the cucumbers, all the other salad ingredients; including most of the vinaigrette to a serving bowl; and toss until everything is combined. I don't like to overdress my salads; but, the bread will soak up a lot of the vinaigrette. So, let it set 5 minutes; then, check again ... you may want to add the remaining vinaigrette. NOTE: If you freeze the cream cheese for 15-20 minutes, it is much easier to cut into cubes. Or you can even just tear all small pieces with your fingers or a spoon. You can use unflavored dental floss to cut soft cheese as well.

  • Step 7: Garnish, Finish, and Serve ... Garnish with the chopped egg, chives; and serve! This is a great brunch. Add a bloody mary or mimosa, fruit salad; and, ENJOY!! Perfect for a special holiday as well.

We hope you enjoy this recipe!

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