Smoked Salmon Breakfast Salad
with Everything Bagel Seasoning

 

This brunch-ready salad is like eating a bagel and lox, but without the added heft of the bagel. The crunchy vegetables, peppery arugula and bright lemon keep things light and healthy, while the smoked salmon, salty feta cheese and jammy soft boiled eggs make it a complete meal. This is a superb gluten-free brunch dish that is easy to toss together—the only cooking required is boiling your eggs! Pro tip: If you have time to prep your vegetables in advance, slice them and then let them sit in an ice bath for 10 to 15 minutes. Drain them well and then pat dry with paper towels. The ice water will enhance their crunch, while also de-flaming the red onion for those who may be sensitive to raw onion.

 

Serves 4

  • 4 large eggs

  • 3 ounces baby arugula (about 5 cups)

  • ½ fennel bulb, thinly sliced 

  • 2 Persian cucumbers, thinly sliced 

  • ½ small red onion, thinly sliced (see Note)

  • 4 radishes, thinly sliced

  • 8 ounces smoked or cured salmon, thinly sliced

  • 6 ounces feta cheese (from a block), thinly sliced

  • 1 lemon

  • Olive oil, for drizzling

  • Flaky sea salt, freshly ground black pepper and Everything Bagel Seasoning (see Note), for sprinkling

  • Small dill sprigs and capers, for garnish

  1. Bring a medium pot of water to a boil and prepare an ice bath. Using a slotted spoon, gently lower the eggs into the boiling water and cook over moderately-high heat for 7 minutes. Drain the eggs and transfer to the ice bath. Let cool slightly, then pat dry and peel. You want the whites of the egg to be set and the yolk to be jammy and slightly runny. (Pro tip: To make peeling easier, use eggs that have been in your fridge for a week or two and peel them while they’re still a little warm.) 

  2. Arrange the arugula on a large platter. Top with the fennel, cucumber, red onion, radishes, ribbons of smoked salmon and the sliced feta. Zest some of the lemon over the top of your salad. Halve the lemon and squeeze one half over the top of the salad and reserve the other half for serving. Drizzle with olive oil and sprinkle with flaky sea salt and black pepper. 

  3. Halve the soft boiled eggs and tuck them into the salad. Sprinkle the everything bagel seasoning over the top and garnish with dill and capers. Serve right away. 



    NOTE Everything bagel seasoning can be found in the spice aisle of most grocery stores. If you wish to make your own, combine 2 tablespoons each of toasted sesame seeds, poppy seeds, dehydrated garlic and dehydrated onion with 1½ tablespoons of flaky sea salt. Store in an airtight container at room temperature for up to 2 months.