Sunday, June 23, 2019

Un-Bagel Breakfast Salad

Late last summer in our travels out east, we found ourselves in Portland, Maine. Bon Appetit had just named it as the “Restaurant City of the Year” and a deli, Rose Foods, got a big mention by the magazine. I played into the hype and talked Roy into going there for breakfast. We split the large-sized Classic Nova Bagel Sandwich. I had a coffee and Roy had orange juice. The total bill was a bit pricey at $25. Was it delicious? Yes! The cold smoked salmon was so good with the capers, cucumber and dill, that I could have ordered another one and eaten it all by myself. When we got back home, I found myself craving the flavors, but didn't want to indulge in the carbs. I figured a brunch salad situation might work. I've served this a couple of times when the girls were home, and it seemed to be a big hit. Whole Foods and even Costco are good places to get smoked salmon. And fresh dill -if you have it on hand- makes this alternative breakfast even better. 

Ingredients for Four Salads

4 eggs

1/2 cup olive oil

1/4 lemon juice plus 1 teaspoon and 1 whole lemon, sliced

1/2 teaspoon dried dill

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

5 oz. bag or tub of spring mix salad greens

1 small cucumber

1 cup grape or cherry tomatoes

1/2 cup mayonnaise

1 teaspoon Dijon mustard

8 oz. sliced smoked salmon

4 teaspoons capers

*2 teaspoons everything bagel seasoning


*Use prepared everything bagel seasoning or mix up a batch of your own and save what you don't use here for something else: 2 teaspoons sesame seeds, 1 teaspoon caraway seeds, 1 teaspoon poppy seeds, 1 teaspoon onion powder and 1 teaspoon Kosher salt.

Make the jammy eggs: fill a sauce pan with water; bring it up to a boil; gently lower the eggs in the water; boil 7 minutes; plunge them into ice water; wait 2 minutes and peel. Set aside.

Whisk together the olive oil, 1/2 cup lemon juice, dill, salt, pepper and garlic powder. Set aside.

Thinly slice the cucumber and half the tomatoes. Set aside.

Whisk the mayonnaise, mustard and 1 teaspoon lemon juice. Set aside.

Assemble the Salad

Divide the salmon among four serving plates - or put on one large platter.

Place the 1/4 of the greens next to the salmon on each plate.

Arrange 1/4 of the tomatoes and cucumbers on each plate.

Cut each egg in half and place two halves on each plate.

Drizzle the dressing over the lettuce, cucumber and tomatoes.

Smear a tablespoon of mayonnaise mixture on the edge of each plate.

Place a couple lemon slices on each plate.

Sprinkle 1/2 teaspoon of everything seasoning over the eggs, greens, cucumbers and tomatoes.

Put 1 teaspoon capers on top of the cucumber slices.