Chef Kris is sharing is Everything But The Bagel Salad recipe with us!
EVERYTHING BUT THE BAGEL SALAD
This carb-light take on everyone’s favorite seasoning is the go-to salad recipe you’ve been looking for!
INGREDIENTS
Dressing:
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
Salad:
2 tablespoons unsalted butter
2 large everything bagels, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons everything bagel topping (see Cook's Note)
4 ounces cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
5 ounces mixed baby greens
4 medium tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, chopped
4 sprigs fresh dill, leaves only
INSTRUCTIONS
For the dressing:
Whisk together the lemon juice, Dijon, and honey in a small bowl.
Drizzle in the olive oil while whisking until creamy.
Stir in the scallions and season with salt and pepper.
For the salad:
Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they'll still be a little chewy on the inside, but that's good). Transfer to a plate, sprinkle with salt, and set aside.
Bring a pot of water to a boil and prepare an ice-water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes.
Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.
Place the everything bagel topping in a bowl.
Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.
On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt, and a few turns of pepper. Drizzle with the dressing