Prep time: 10 minutes
Total time: 45 minutes
for the pickled red onions:
½ small red onion, thinly sliced
¾ cup|180 ml champagne vinegar
1 tablespoon granulated sugar
for the dressing:
1 ounce|25 grams cream cheese
3 tablespoons olive oil
1 tablespoon pickling liquid from the onions
1 ½ lemons, zested and juiced
for the salad:
½ cup|125 ml vegetable oil
1 (2-ounce|57-gram) jar capers, rinsed and drained
2 everything bagels, torn into 1-inch pieces
2 tablespoons olive oil
kosher salt, to taste
1 pound|450 grams sliced nova
4 Persian cucumbers, sliced into ¼-inch thick rounds
½ bunch parsley, leaves picked
1 bunch chives, cut into 2-inch pieces
½ cup dill sprigs
- Make the pickled onions: Bring the vinegar, sugar, and ¼ cup|60 ml water to a boil in a small saucepan. Cook until the sugar has dissolved, then pour over the red onions. Leave to cool to room temperature before draining.
- Make the dressing: Whisk all ingredients in a small bowl and set aside.
- Make the crispy capers: Heat the canola oil in a small skillet over medium. Add the capers and cook until crispy, about 2 minutes. Be careful, if they are still a little wet, they will burst and crackle when they hit the oil! Drain (you can reuse the oil in a dressing or something, if you like). 4. Make the salad: Heat the oven to 425°F. On a baking sheet, toss the pieces of bagel with the olive oil and salt. Bake until golden and crispy, 12 minutes. Set aside to cool.
- Transfer the bagel pieces to a large bowl along with the remaining ingredients. Add the pickled onions (drained), the capers, and the dressing. Toss well to combine and serve immediately.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.