This salad is what happens when a New York City deli meets a California health-food store. All your favorite crunchy veggies are here, topped with an extra-tangy, supremely creamy, everything-bagel-seasoned dressing.
Ingredients
- 1/2 c.
soft Philadelphia Original Cream Cheese, room temperature
- 3 tbsp.
prepared horseradish
- 2
cloves garlic, grated
- 3
scallions, greens only, minced
-
Juice and zest of 1 lemon
- 1 tsp.
toasted sesame oil
- 2 tbsp.
apple-cider vinegar
- 2 tbsp.
everything-bagel seasoning
- 1 tsp.
kosher salt
- 1/3 c.
light olive oil or grapeseed oil
- 1 tbsp.
water
Description
- Step 1Make the Cream Cheese Dressing: In a medium bowl, whisk together all ingredients except the water until smooth. Add in the water, a tablespoon at a time, whisking until absorbed, until the desired texture is reached. The dressing should be thick, creamy, and able to be drizzled with a spoon. Set aside.
- Step 2Make the Bagel Croutons: Preheat oven to 325˚F. Spread the bagel cubes on a large baking tray, drizzle with olive oil, and toss to coat. Toast, turning bagel cubes after 15 minutes. Continue cooking until golden and crisp, about 10 minutes more. Let cool.
- Step 3Assemble the salad on a large tray or in a large salad bowl: Toss together the lettuces and bagel croutons. Distribute the veggies evenly, top with the smoked salmon and capers, then drizzle with the dressing.
