“This is going to be a really crunchy salad”
— Molly Yeh
One of my favorite Sunday morning activities is watching Girl Meets Farm, Molly Yeh’s tv show on the Food Network. I was watching one of her brunch episodes and came across one of the most genius recipes I believe anyone can develop… an everything bagel salad! Two of my favorite foods combined! What a dream.
So, while Molly made this for her girlfriends for a fun brunch, I couldn’t wait and made it for dinner on the same day I watched that episode. My only twist was adding salmon (in place of lox). Read on for the recipe trial experience.
I got started by cutting up two bagels. I bought the bagels from the farmers market, that were made the day before, and left them out of the fridge all day to help them become more stale. I succeeded! The bagels had the perfect crouton crunchy texture after cooking them in the skillet.
The cream cheese balls were a bit messy, but completely worth it.
For the dressing, I had all of the ingredients but the Dijon mustard. I substituted the Dijon mustard with spicy brown mustard. The dressing was still zingy, and tangy, with a hint of spice. I believe it was a completely okay substitute, but maybe stick to the recipe.
This salad was everything (pun intended) I could have hoped for from this recipe. I will be making this often, especially any time I can get some gal pals together for a brunch. Happy everything bagel salad making!
Everything Bagel Salad Recipe
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
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.
Cook’s Note
Store-bought everything bagel topping will absolutely work; however, some brands are extremely heavy on the salt and should be avoided for this recipe. It’s super easy to make your own everything bagel topping though: Simply combine equal parts dried minced garlic, dried minced onion, poppy seeds and sesame seeds, then add a pinch of kosher salt. You can also add a few pinches of caraway seeds and/or black sesame seeds if you’d like!
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 