Buzz
Image: Victor ProtasioThis isn't just any ordinary salad—it's rich, fresh, and bursting with flavor. A dash of everything bagel seasoning adds the perfect touch, so coat your roasted potatoes generously with it to make this dish even more satisfying. For an extra layer of everything bagel goodness, top it off with crispy bagel chips that absorb the rich, jammy yolks of a 6-minute egg and a smooth avocado-basil dressing. Add some sweet cherry tomatoes and mini cucumbers (because it's still a salad). If there are no vegetarians around, feel free to elevate it further by adding crispy bacon crumbles on top.
Ingredients List
Vinaigrette
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1 small avocado
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6 Tbsp. fresh lemon juice (from 3 lemons)
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1 cup fresh basil leaves, tightly packed
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2 Tbsp. olive oil
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2 garlic cloves
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1 tsp. kosher salt
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1/4 tsp. freshly ground black pepper
Salad Ingredients
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1 lb. baby potatoes, quartered
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1 Tbsp. everything bagel seasoning
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4 Tbsp. olive oil, divided
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2 everything bagels, sliced into 1/4-inch rounds
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1/2 tsp. kosher salt, plus additional for eggs
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4 large eggs
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Freshly ground black pepper
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1 5-oz. package mixed greens
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2 Persian cucumbers, diced
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10 oz. cherry tomatoes, halved
Instructions
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Blend the dressing ingredients in a blender until smooth; refrigerate until ready to use.
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Preheat the oven to 425°F. Toss the potatoes, seasoning, and 2 tablespoons of oil on a baking sheet. Roast, stirring halfway through, until crisp, about 25 to 30 minutes.
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Coat the bagel rounds with salt and the remaining 2 tablespoons of oil. Spread in a single layer on a baking sheet. Bake, flipping halfway through, until golden, about 10 to 15 minutes. Break into pieces.
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Bring a small pot of water to a boil. Add the eggs. Lower the heat and simmer for 6 minutes. Transfer the eggs to a bowl of ice water to cool. Once cool enough to handle, peel and halve the eggs, then sprinkle with salt and pepper.
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Arrange the greens on a platter. Top with cucumbers, tomatoes, eggs, potatoes, and bagel chips. Serve with the dressing.
