Everything Bagel Brunch Panzanella Salad
Created by Kchurchill5 on February 6, 2016
- Servings: 4
- Prep Time: 15-20m
- Cook Time: 30-35m
- Recipe #22775
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (304.2 g)
- Calories 744
- Total Fat - 49.1 g
- Saturated Fat - 9.8 g
- Cholesterol - 206.1 mg
- Sodium - 1379.2 mg
- Total Carbohydrate - 51.7 g
- Dietary Fiber - 4.5 g
- Sugars - 3 g
- Protein - 26.5 g
- Calcium - 204.8 mg
- Iron - 6.4 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.5 mg