Vegan Everything Bagel Salad For The Start Of Summer

Image by Courtesy of Skyhorse Publishing

By Hannah Kaminsky June 11, 2018

Everything Bagel Salad

Makes 2–4 Servings

Brunch in old-school Brooklyn meant one thing and one thing only: a fresh, untoasted everything bagel slathered with cream cheese and piled high with slivers of cured or smoked salmon. Slices of tomatoes, red onions, and capers are all permissible additions, and you can probably sneak in a few rounds of cucumber or tendrils of fresh dill to really gild the lily, but all other intrusions will only draw the ire and scorn of natives in the know. No doubt, this avant-garde spin would be an affront to native New Yorkers, suggesting that the crowning jewel of the whole assembly could be made of carrots rather than seafood—and that doesn’t even touch on the whole lettuce controversy.

I could never claim to have perfected the art form nor improved upon the classic, but I will say that these flavors resonate in just the same way, satisfying a long unfulfilled craving like nothing else. Carrot strips make an unlikely stand-in for fish, but their natural sweetness mingles with the smoky essence in a way that leaves even pescatarians impressed. All you really need is a heaping stack of it on top of the standard sandwich to craft the best brunch in any town. Spreading out the “lox” love in a leafy salad is an extra-special treat for a weekend or weekday indulgence.

Carrot Lox:

2 Large Carrots (About 4–5 Ounces Each), Peeled

1½ Tablespoons Bragg Liquid Aminos or Soy Sauce

1 Tablespoon Olive Oil

1 Teaspoons Liquid Smoke

Cream Cheese Bagel Dressing:

½ Cup Vegan Cream Cheese

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil

1 Tablespoon Dehydrated Onion Flakes

1 Teaspoon Garlic Powder

1 Teaspoon Toasted Sesame Seeds

½ Teaspoon Poppy Seeds

½ Teaspoon Dijon Mustard

¼ Teaspoon Salt

¹∕8 Teaspoon Ground Black Pepper

Salad:

1 Head Romaine Lettuce, Chopped (About 5–6 Cups)

1 Small Seedless Cucumber, Sliced (About 1 Cup)

2 Large Tomatoes, Sliced (About 1 Cup)

¼ Small Red Onion, Thinly Sliced (About ¹∕3 Cup)

1–2 Tablespoons Capers, Drained (Optional)

½ Cup Everything Bagel Chips, Store-Bought or Homemade*

Basic Bagel Chips:

1 (4-Ounce) Everything Bagel, Sliced into ¹∕8- to ¼-Inch Rounds

1 Tablespoon Olive Oil

To make the “lox,” use your vegetable peeler to shave the carrots into paper-thin ribbons. Place them in a microwave-safe bowl along with the liquid aminos or soy sauce, oil, and liquid smoke. Toss to combine and heat on full power for 1 minute. Stir thoroughly and heat for another minute. Let sit for a minute and toss the mixture in the fridge to cool it down quickly.

Meanwhile, prepare the dressing by simply mixing together all of the ingredients until smooth and creamy. If the cream cheese is cold, you may need to use some real elbow grease to break it down properly. Incorporate the liquid ingredients a little bit at a time, whisking vigorously as you go. Drizzle in additional water if needed to reach a pourable consistency.

Finally, assembling the salad is a snap. Toss together the lettuce, cucumber, tomato, onion, and capers (if using) and drizzle in enough dressing to coat but not soak the vegetables. Transfer to a large bowl or serving platter and top with bagel chips and strands of carrot lox. Serve right away.

If you’re a master multi-tasker, you can even bust out homemade bagel chips from scratch in no time at all. The bulk of that time is inactive while the bread bakes, so start it cooking right away to maximize your time in the kitchen. The thinner you slice your bagel, the crispier the chips, and the faster they’ll cook, too.

Preheat your oven or toaster oven to 350°F.

Toss the bagel slices with the olive oil until evenly coated, and spread them out in a single layer on baking sheet lined with parchment paper or a silpat. Bake for 8–10 minutes, until golden brown and crisp. Flip about halfway through the baking process if the bagel pieces aren’t all browning at an equal rate.

Cool before using or store in an airtight container for up to 2 weeks.

Excerpted from Real Food, Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes or Less by Hannah Kaminsky, with permission from Skyhorse Publishing, Inc. Photography by Hannah Kaminsky

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